Round 2 Recipe - Corn Puddings

1. 1

   Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins.

2. 2

   Have a baking pan large enough to fit the ramekins ready.

3. 3

   Divide the Corn Salad evenly among the ramekins.

4. 4

   In a bowl, whisk together the eggs, milk, sugar, vanilla, and salt, to taste.

5. 5

   Pour the egg mixture evenly among the ramekins and top each with a tablespoon of cheese.

6. 6

   Arrange the ramekins in the baking pan and put the pan in the oven.

7. 7

   Pour in enough hot tap water to come halfway up the ramekins.

8. 8

   Bake until set, about 30 to 35 minutes.

9. 9

   Remove from the oven and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.