Southwest Corn Pudding in Ramekins

By á-47

Ingredients

• 1 cup homemade bread crumbs
• 4 cups fresh corn kernels
• 4 eggs
• 1 cup sour cream
• 1/4 cup finely chopped cilantro
• 1 jalapeno, seeded and finely chopped
• 1 tea. salt

Preparation

Step 1

Preheat oven to 350 degrees.

Grease 8 ramekins or custard dishes with cooking spray. Sprinkle sprayed cups with bread crumbs, dividing equally.

Pulse 3 cups of the corn kernels in a food processor. Add to the remaining 1 cup kernels.

In a separate large bowl, whisk together the eggs, sour cream, cilantro, jalapeno and salt. Add corn kernels to egg mixture.

Divide mixture evenly between 8 ramekins. Place cups on baking sheet with space in between each. Bake for 35-40 minutes, until tops are golden.