| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Caprial1 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
sm |
Onion; diced |
| 2 |
|
Cloves garlic; chopped |
| 4 |
c |
Fresh corn; (about 10 ears) |
| 3 |
|
Eggs |
| 1/2 |
c |
Flour |
| 1 |
c |
Half-and-half |
| 1 |
ts |
Chopped fresh basil |
| 1/2 |
ts |
Cracked black pepper |
|
|
Salt to taste |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Grated Gouda cheese |
| 1/2 |
c |
Grated sharp Cheddar cheese |
INSTRUCTIONS
Preheat oven to 350 degrees. In a medium-size saute pan, heat olive
oil until very hot. Add onion and garlic and saute until you can
smell the aroma, 1 to 2 minutes. Add corn and saute just to coat with
the olive oil. Remove from heat and place in a large bowl to cool.
While corn is cooling, in a small bowl whisk together eggs, flour,
half-and-half, basil, pepper, and salt until well blended. Pour over
cooled corn and mix well.
Combine cheeses in a separate bowl. Pour corn mixture into a
well-greased 9 by 9-inch baking dish, top with the cheeses, and bake
for 35 to 45 minutes, or until top is golden brown and custard is
set. Serve the pudding warm.
Serves eight.
Converted by MC_Buster.
Per serving: 1182 Calories (kcal); 36g Total Fat; (25% calories from
fat); 53g Protein; 180g Carbohydrate; 577mg Cholesterol; 638mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0
Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”