Curried Corn Pudding

This savory corn pie would be delicious with turkey or ham at the holidays. Or serve it with grilled meats in the summer.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 25 mins 350°F
  • Stand: 10 mins

Curried Corn Pudding

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Directions

  1. Preheat oven to 350 degree F. Lightly grease a 9-inch pie plate; set aside. If using fresh ears of corn, cut kernels from cobs; measure 2 cups kernels. Set aside.
  2. In a medium saucepan cook the shallots in 1 tablespoon of the butter over medium heat until shallots are tender. Add curry powder; cook and stir for 30 seconds. Stir in milk, salt, pepper, nutmeg, and corn. Remove from heat. Stir in eggs. Pour mixture into the prepared pie plate.
  3. In a small bowl cut remaining 1 tablespoon butter into the 2 tablespoons brown sugar until crumbly. Stir in pecans. Sprinkle nut mixture evenly over the corn mixture. Bake about 25 minutes or until golden around edges and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 4 to 6 servings.
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Nutrition Facts (Curried Corn Pudding)

  • Per serving:
  • 319 kcal ,
  • 20 g fat
  • (6 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 126 mg chol. ,
  • 424 mg sodium ,
  • 30 g carb. ,
  • 4 g fiber ,
  • 15 g sugar ,
  • 9 g pro.
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