Tomato And Corn Pudding Recipes

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DEVILED CORN AND TOMATO PUDDING



Deviled Corn and Tomato Pudding image

This is a Crescent Dragonwagon recipe. I have not made this yet, but I think it sounds wonderful:) I think green chiles instead of basil might be good.

Provided by WiGal

Categories     Corn

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

3 3/4 cups corn, frozen, thawed
3/4 cup skim milk
1/4 cup cornstarch
2 eggs
2 teaspoons brown sugar or 2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon butter
1 large onion, chopped
1 large tomatoes, diced
2 -3 basil leaves, finely chopped

Steps:

  • Preheat the oven to 350 degrees.
  • Spray six 8-ounce custard cups with cooking spray.
  • Combine the corn, milk, cornstarch, eggs, sugar or honey, salt, and pepper in a food processor or blender and buzz to a textured puree.
  • Heat the butter over medium-high heat in a large skillet.
  • Add the onion and saute for 4 minutes. Add the tomato, raise the heat, and cook until most of the liquid has evaporated, 1 to 3 minutes.
  • Remove from the heat. Stir in the basil.
  • Divide the tomato mixture among the custard cups.
  • Top with the corn mixture.
  • Place the filled custard cups in a large pan, place in the oven, and pour hot water into the large pan, around the custard cups.
  • Bake for 40 to 50 minutes, or until golden and firmed up.
  • Let stand for 5 minutes, then serve.

Nutrition Facts : Calories 207.1, Fat 5, SaturatedFat 2, Cholesterol 76.2, Sodium 75.9, Carbohydrate 37.7, Fiber 3.7, Sugar 6.7, Protein 7.3

FRESH CORN AND TOMATO CASSEROLE



Fresh Corn and Tomato Casserole image

This casserole is wonderful for a backyard picnic. It uses all fresh ingredients and simply contains corn, tomatoes and bacon. A great complement for a barbecue.

Provided by RALWOLF

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 6

Number Of Ingredients 5

4 slices bacon
8 ears fresh corn
¼ cup butter
1 teaspoon salt
2 large tomatoes, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
  • Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
  • Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
  • Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 38.8 g, Cholesterol 33 mg, Fat 18.5 g, Fiber 5.9 g, Protein 8.9 g, SaturatedFat 8 g, Sodium 629.2 mg, Sugar 7.7 g

CORN AND TOMATO GRATIN



Corn and Tomato Gratin image

Categories     Cheese     Dairy     Tomato     Vegetable     Side     Bake     Vegetarian     Backyard BBQ     Casserole/Gratin     Corn     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 (side dish) servings

Number Of Ingredients 10

1 1/2 lb red or yellow tomatoes (4 medium), cut crosswise nto 1/2-inch-thick slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh corn kernels (from 6 to 8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust)
1/2 cup chopped fresh basil
1 oz finely grated parmesan (1/2 cup)
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan

Steps:

  • Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.
  • While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.
  • Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
  • Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.
  • Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.
  • Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.

CORN AND TOMATO BREAD PUDDING



Corn and Tomato Bread Pudding image

This recipe was greatfully lifted from Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let). Although the original recipe didn't call for it, I like using the optional lemon pepper.

Provided by Sydney Mike

Categories     Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons dried tomatoes, snipped (not oil-packed)
4 eggs, beaten
1 1/2 cups whole milk
1 teaspoon dried basil, crushed
4 cups English muffins, torn or 4 cups dry French bread
1 1/2 cups whole kernel corn
1 cup reduced-fat cheddar cheese, shredded (or hot pepper cheese)
1 tomatoes, cut into thin wedges (optional)
1/4 teaspoon lemon pepper (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • In small bowl, put dried tomatoes in enough hot water to cover.
  • Let stand 15 minutes or until softened, then drain.
  • Meanwhile, in medium bowl, beat together eggs, milk & basil, then set aside.
  • In ungreased 2-quart square baking dish toss together the pieces of English muffins, corn, cheese & softened tomatoes.
  • Carefully pour egg mixture evenly over muffin mixture.
  • Bake about 30 minutes or until knife inserted near center comes out clean.
  • Cool slightly, then serve pudding spooned on top of tomato wedges.

Nutrition Facts : Calories 123.5, Fat 5.8, SaturatedFat 2.2, Cholesterol 147.1, Sodium 238.9, Carbohydrate 11.7, Fiber 1.1, Sugar 5.1, Protein 7.5

BEST TOMATO PUDDING



Best Tomato Pudding image

This tomato bread pudding is easily prepared from on hand items, creating a side dish casserole that will be asked for over and over again. It can also be prepared ahead of time and put in oven later.

Provided by Randi

Categories     Side Dish     Vegetables     Tomatoes

Time 1h15m

Yield 6

Number Of Ingredients 7

½ cup water
1 (14.25 ounce) can tomato puree
¾ cup brown sugar
1 tablespoon dried basil
1 pinch salt to taste
10 slices white bread, cubed
¼ cup butter, melted

Steps:

  • In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
  • Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
  • Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
  • Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 45.1 g, Cholesterol 20.3 mg, Fat 9.2 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 5.2 g, Sodium 612.6 mg, Sugar 22.6 g

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