Tomato And Corn Pudding Recipe

Name: Tomato And Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs firm ripe tomatoes, trimmed and sliced 1/4 inch thick; salt and pepper; 2 tablespoons olive oil; 2 large onions, chopped; 5 -7 ears fresh corn, kernels cut off cobs, about 4 Cups; 2 large garlic cloves, minced; 6 ounces fresh spinach, cleaned, dried and cut into thin strips; 1 cup half-and-half (could use evaporated skim milk); 2 large eggs, plus; 2 egg whites; 1/4 teaspoon cayenne pepper; 1 1/4 cups shredded havarti cheese or 1 1/4 cups gruyere cheese, divided use; 5 tablespoons chopped fresh parsley or 5 tablespoons chives, divided use

Servings: persons

1 1/2 lbs firm ripe tomatoes, trimmed and sliced 1/4 inch thick
salt and pepper
2 tablespoons olive oil
2 large onions, chopped
5 -7 ears fresh corn, kernels cut off cobs, about 4 Cups
2 large garlic cloves, minced
6 ounces fresh spinach, cleaned, dried and cut into thin strips
1 cup half-and-half (could use evaporated skim milk)
2 large eggs, plus
2 egg whites
1/4 teaspoon cayenne pepper
1 1/4 cups shredded havarti cheese or 1 1/4 cups gruyere cheese, divided use
5 tablespoons chopped fresh parsley or 5 tablespoons chives, divided use

1
Heat oven to 350 degrees.
2
Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
3
In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes. Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
4
In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne. Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
5
Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
6
Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 lbs firm ripe tomatoes, trimmed and sliced 1/4 inch thick, salt and pepper, 2 tablespoons olive oil, 2 large onions, chopped, and more.

Yes, Tomato And Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato And Corn Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions