Southwestern Corn Pudding

Serves 8 – from Vegetarian Times, August 2010

“A Southern side dish favorite gets a spicy kick from jalapeno and cilantro.”

1 cup breadcrumbs
4 cups fresh corn kernels, divided
4 large eggs
1 cup sour cream
1/4 cup cilantro, chopped
2 tablespoons jalapeno chili, minced
1 teaspoon sea salt

Preheat oven to 350 degrees. Coat 8 1/2-cup ramekins or 8-inch square baking dish with cooking spray and dust with breadcrumbs.

Pulse 3 cup of corn kernels in food processor until pulpy and broken down. Transfer to bowl, and stir in 1 cup remaining whole corn kernels.

Whisk together eggs, sour cream, cilantro, jalapeno and salt in a separate bowl. Stir corn into egg mixture. Transfer mixture into prepared ramekins and bake 30 to 40 minutes, or until top is golden.