Individual Corn Puddings with Field Greens

The corn and egg casseroles are served with a light green salad in this simple dinner.

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Individual Corn Puddings with Field Greens
Makes: 8  servings Prep 15 mins Start to Finish 35 mins


  • Butter, for ramekins
  • 1 tablespoon  sherry wine vinegar
  • 3/4 teaspoon  Dijon mustard
  • 3 tablespoons  olive or walnut oil
  • 2 10 ounce boxes frozen corn kernels, thawed
  • 2 tablespoons  sugar
  • 1 teaspoon  coarse salt
  • 1/2 teaspoon  freshly ground pepper
  • 1 3/4 cups  half-and-half
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 teaspoon  freshly ground nutmeg
  • 2 tablespoons  all-purpose flour
  • 6 tablespoons  chopped fresh chives, plus additional whole chives for garnish
  • 8 cups  assorted salad greens, rinsed and dried


1. Preheat oven to 350 degree F. Butter eight 4-ounce ramekins or custard cups.

2. Whisk together vinegar and mustard in a bowl; salt and pepper to taste. Slowly add oil in a stream, whisking until vinaigrette is emulsified.

3. In a food processor, pulse together corn, sugar, the 1 teaspoon coarse salt and 1/2 teaspoon pepper until corn is coarsely chopped; transfer to a large bowl. Whisk in half-and-half, eggs, egg yolks, nutmeg, flour, and chopped chives. Pour about 1/2 cup mixture into each ramekin. Bake on a large baking sheet in middle of oven until just set, about 20 minutes. Puddings will continue to set as they cool.

4. Toss salad greens with just enough vinaigrette to coat. Serve pudding warm or at room temperature, garnished with whole chives, with salad on the side. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)255,
  • Fat, total(g)15,
  • chol.(mg)129,
  • sat. fat(g)6,
  • carb.(g)25,
  • fiber(g)3,
  • pro.(g)7,
  • sodium(mg)261,
  • Percent Daily Values are based on a 2,000 calorie diet
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