I had very different expectations for this savory side dish. I have to apologize in advance for the photos. It's really just a bunch of different colored liquids.
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| Tomato-Topped Corn Pudding |
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| Heat oil and cook flour until lightly browned. |
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| Gradually whisk in milk. Cook until thickened. |
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| Temper the egg and whisk in. Add corn, salt, and pepper. |
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| Instead of custard cups, I used a square baking pan. |
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| Tomato-Topped Corn Puddings with Spicy Oven-Fried Chicken |
If made to recipe and split into 4 servings, this recipe is 3 PointsPlus. You could easily split this into 5-6 servings to reduce the PointsPlus value.
Don't make this recipe expecting something on the sweet side, like I did. This is a savory dish. The pudding itself didn't have much of a flavor, so the only time I tasted something was when I got pieces of corn. I'd love to work on this recipe to give it some more oomph. Maybe using creamed corn instead or dressing it up with some spices. Until I can figure that out, this is one I will not be making again.
Shortcuts:
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Substitutions (may affect PointsPlus value):
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Omissions:
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