Southwestern Corn Pudding

1. 1

   Preheat oven to 350F.

2. 2

   Coat 8 1/2-cup ramekins or custard cups or 8-inch square baking dish with cooking spray, and dust with breadcrumbs.

3. 3

   Pulse 3 cups corn kernels in food processor until pulpy and broken down.

4. 4

   Transfer to bowl, and stir in remaining 1 cup whole corn kernels.

5. 5

   Whisk together eggs, sour cream, cilantro, jalapeno, and salt in separate bowl.

6. 6

   Stir corn into egg mixture.

7. 7

   Transfer mixture to prepared ramekins, and bake 30 to 40 minutes, or until top is golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.