TOMATO AND CORN PUDDING
Rich, filling,FRESH SUMMER FILLED dish that will please a vegetarian or meat eater easily!! Flavor packed into EACH BITE!! If you can't find Havarti, you can substitute Gruyere. My absolute favorite to make for my vegetarian nieces.
Provided by Amberngriffinco
Categories One Dish Meal
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
- 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.
- 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.
- Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
- 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.
Nutrition Facts : Calories 142.2, Fat 7.2, SaturatedFat 2.5, Cholesterol 46.1, Sodium 62.5, Carbohydrate 16.2, Fiber 3, Sugar 4.7, Protein 5.7
CORN WITH TOMATOES AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the corn kernels off the cobs and transfer to a medium bowl. Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the tomatoes and cook until softened, about 3 minutes. Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes. Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
TOMATO PUDDING
Tomatoes are baked with torn bread to make a savory tomato pudding. So simple, we love it with meatloaf and baked potatoes. I serve it at dinner parties, and I am always asked for the recipe. Add it to any oven cooked meal.
Provided by CAROL BRUNELL
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour the tomatoes into a 1 1/2 quart baking dish. Place the torn pieces of bread in a layer over the tomatoes, and dot with pieces of butter. Season with salt and freshly ground black pepper to taste.
- Bake for 35 to 40 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 16.2 g, Cholesterol 15.3 mg, Fat 6.4 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 3.8 g, Sodium 487.3 mg, Sugar 5.8 g
EASY CORN PUDDING
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Provided by Elizabeth
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
- Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g
BEST TOMATO PUDDING
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
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
FRESH CORN AND TOMATO CASSEROLE
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
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
SWEET CORN AND RICOTTA SFORMATO
Think of a sformato as a soufflé that requires no technique. This one is fluffy and rich at the same time. A cheesy base of ricotta, Parmesan and crème fraîche is combined with a double dose of corn: whole kernels and a purée. Lightness and rise comes from egg whites, whipped to stiff peaks and folded through right before cooking. Make sure your eaters are assembled at the table when you pull this out of the oven. It's best eaten immediately, still puffed up and drizzled with crushed basil oil.
Provided by Clare de Boer
Categories brunch, dinner, casseroles, vegetables, main course, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large skillet, melt 2 tablespoons butter over medium heat. Add the corn kernels and 1 tablespoon salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
- Heat the oven to 450 degrees. When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche, 1 cup Parmesan and the remaining 1 tablespoon salt; season to taste with more salt, if desired.
- In a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
- Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. Add 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
- Pour the ricotta batter into the dish. Top with another 3 tablespoons Parmesan. Bake until the cheese has browned and the sformata has set in the center, 35 to 40 minutes.
- Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
- Just before serving, top the warm sformata with the remaining 2 tablespoons grated Parmesan, drizzle with basil oil and serve.
CORN AND TOMATO BREAD PUDDING
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
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
BAKED CORN AND TOMATOES
This is an economical and colourful side dish. Goes well with mashed potatoes and most meat. Can corn can be substituted with 3 cups frozen corn.
Provided by Tebo3759
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish.
- Toss bread crumbs with melted butter.
- Spread over veggies.
- Bake@ 350 degrees F.
- for 35 to 40 minutes or until topping is browned and veggies heated through.
EDNA LEWIS'S CORN PUDDING
This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge - a farewell to summer, with winter chill waiting in the wings - but also as a sweetly welcome blurring of the lines between a side dish and a dessert.
Provided by The New York Times
Categories dinner, lunch, custards and puddings, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees and butter a 1 1/2-quart baking dish. Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward. Don't go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
- Stir sugar and salt into corn. Mix beaten eggs and milk together, then stir into corn mixture. Add melted butter and mix thoroughly.
- Spoon mixture into prepared dish and sprinkle with nutmeg. Place the dish in a larger baking dish or roasting pan. Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
- Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean. The pudding will be set but still jiggle.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 294 milligrams, Sugar 14 grams, TransFat 0 grams
CORN AND TOMATO GRATIN
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
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.
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