Apricot Corn Pudding

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

5.0 by 1 people

Rate This!

  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 30 mins 350°F
  • Stand: 10 mins

Apricot Corn Pudding

Reviews (0)

5.0 by 1 people

Rate This!

Directions

  1. Preheat oven to 350 degrees F. Lightly coat six 6-ounce custard cups with cooking spray; set aside.
  2. Cut corn off of each corn cob. You should have about 4 cups corn kernels. Place half of the kernels and all of the whipping cream in a food processor bowl or blender container; cover and process or blend until nearly smooth. Set aside.
  3. Combine eggs, egg whites, salt, and pepper in a large mixing bowl. Lightly beat with a wire whisk or fork. Stir in the processed corn mixture, remaining corn kernels, apricots, and snipped basil and/or lemon thyme. Divide the mixture among prepared custard cups.
  4. Place cups in a 13x9x2-inch baking pan or oven rack. Pour hot water around the custard cups to a depth of about 1 inch. Bake for 30 to 35 minutes or until centers are set. Let cups stand 10 minutes before serving. Makes 6 servings.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Apricot Corn Pudding)

  • Per serving:
  • 209 kcal ,
  • 11 g fat
  • (5 g sat. fat ,
  • 98 mg chol. ,
  • 162 mg sodium ,
  • 25 g carb. ,
  • 4 g fiber ,
  • 8 g pro.
rate this recipe!
add review

Reviews (0)

1 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close