Individual Cheesy Corn Casserole Cups by An Edible Mosaic
We’re already into April and I hope the weather where you are reflects that. I live in sunny, warm Kuwait (ok, it’s downright oppressively hot during the summer months), so I really can’t complain (until temps start rising, anyway!). But I feel bad as heck for my family back in New York who are experiencing the worst winter (both temperature and snow-wise) that they’ve had in a long time.
When spring hits I start to eat a little differently without really thinking about it. Suddenly I’m loading up on fresh salad greens at the market, fresh fruit is all I want to snack on, and lighter breakfast-type fare sounds good for any (or every) meal of the day. Also, recipes that can naturally evolve into a perfect breakfast, lunch, or dinner become go-tos in my kitchen.
Like these Individual Cheesy Corn Casserole Cups. They’re somewhat quiche-like (actually, they’re kind-of like a cross between savory pudding and quiche), which makes them perfect as part of a brunch spread. They’re also great for lunch with a big green salad on the side; or even for dinner, either as a first course or as a side dish. And bonus, the recipe is easy to double if you’re feeding a crowd! If you’re starting to think about what to make for Mother’s Day or Easter brunch, this dish would be perfect.
They’re such a pretty shade of yellow, they just feel like spring. Sprinkle a few minced chives or scallions on top for a burst of color and flavor.
Individual Cheesy Corn Casserole Cups
Recipe by Faith Gorsky, www.AnEdibleMosaic.com
Preparation Time: 5 minutes
Cooking Time: 25 minutes
2 tablespoons butter, plus more to grease the dishes
1 very small clove garlic, minced
1/2 cup (120 ml) milk
2 large eggs
1 1/2 cups (200 g) frozen corn, thawed and drained (or canned corn)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (32 g) all-purpose flour
2 oz (60 g) Cheddar, shredded (about 1/2 cup)
Preheat oven to 375F; grease 4 (6 oz) ramekins with butter.
Heat the butter in a small skillet over medium-low heat; add the garlic and cook 1 minute, stirring constantly. Remove from heat and cool to room temperature.
Add the cooled butter/garlic mixture, milk, eggs, half of the corn, salt, and pepper to a blender or food processor and puree.
Add the flour and pulse a couple times to incorporate.
Add the remaining corn and cheese and pulse one or two times to combine. (Do not over-mix; you want the corn to have texture.)
Pour the batter into the 4 ramekins and bake until the pudding is golden along the outside and a toothpick inserted inside comes out moist with a couple crumbs, about 20 to 25 minutes. (Do not over-cook, or they will be dry.)
I love individual servings like this for brunch, so easy to serve and so enjoyed by all, it makes it seem extra special. These look rich and divine, a must try recipe. ~Tara
ABOUT FAITH: Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog www.AnEdibleMosaic.com. She lives in Upstate New York and loves to travel, especially to places steeped in rich culture and history. Her favorite thing to do is go into the kitchen hungry, open the fridge, and start creating; she also enjoys reading (cookbooks mostly), vintage shopping (especially in old markets), watching movies (of all genres), and is enamored with ancient cultures (especially Rome and Egypt). Her first cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (Tuttle Publishing), which is a collection of authentic Middle Eastern recipes handed down to her from her husband’s family, was released on November 6, 2012.
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