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Tomato and Corn Pudding

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“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.”
READY IN:
1hr 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
  3. 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.
  4. 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.
  5. Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
  6. 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.

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