Curried Corn Pudding Recipe
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This savory corn pie would be delicious with turkey or ham at the holidays. Or serve it with grilled meats in the summer.
Ingredients
- 4 to 6 fresh ears of corn or 2 cups frozen whole kernel corn, thawed
- 2 tablespoons finely chopped shallots
- 2 tablespoons butter
- 1 teaspoon curry powder
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 eggs, slightly beaten
- 2 tablespoons packed brown sugar
- 1/2 cup chopped pecans
- Preheat oven to 350 degree F. Lightly grease a 9-inch pie plate; set aside. If using fresh ears of corn, cut kernels from cobs; measure 2 cups kernels. Set aside.
- In a medium saucepan cook the shallots in 1 tablespoon of the butter over medium heat until shallots are tender. Add curry powder; cook and stir for 30 seconds. Stir in milk, salt, pepper, nutmeg, and corn. Remove from heat. Stir in eggs. Pour mixture into the prepared pie plate.
- In a small bowl cut remaining 1 tablespoon butter into the 2 tablespoons brown sugar until crumbly. Stir in pecans. Sprinkle nut mixture evenly over the corn mixture. Bake about 25 minutes or until golden around edges and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 4 to 6 servings.
- Calories 319, Total Fat 20 g, Saturated Fat 6 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 4 g, Cholesterol 126 mg, Sodium 424 mg, Carbohydrate 30 g, Total Sugar 15 g, Fiber 4 g, Protein 9 g. Daily Values: Vitamin C 12%, Calcium 9%, Iron 9%.
- Percent Daily Values are based on a 2,000 calorie diet
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