Please excuse the lack of blogging the past few days...
I have been feeling ill and, truth be told, have done very little besides sleep, read magazines and watch movies, and I certainly have not done any cooking.
When I finally started feeling better last night, I was so thrilled that I still had a few of these corn custard cups in the freezer from last week's cooking binge! It allowed me to get a quick something into my stomach, without resorting to canned soups or, worse, quick take-out.
Not to mention that the small portion sizes were perfect for not overdoing it with my first real meal in days...
The recipe itself is a reinvention of a dish I remember my grandmother making for Easter brunch. Her recipe is essentially one box of Jiffy corn muffin mix, butter, eggs, creamed corn, onions and green peppers and then baked (in one large casserole dish) until set. But when I set out to make these last week I wanted to spice the recipe (and cut way back on the butter), so with what I had available in the fridge (and pantry) this is what I ended up coming up with.
Overall, I really enjoyed the updated dish. It wasn't as dense, or greasy, as the original dish (which, of course, is what my husband says he like about it in the first place), but instead, was light (like a quiche) and had an airy, bread pudding-like consistency. The thyme gave them a wonderful aromatic flavor, and the small tomato chunks were like pieces of sweet treasure. Plus, I added bacon! You can hardly ever go wrong with bacon!
So, go ahead and eat these for breakfast or lunch! They reheat quickly in these serving size portioned dishes and can even be taken along to work!
Corn Custard with Bacon and Tomatoes
(Makes approximately 5 custard cups)
2 tsp. olive oil
2 - 8.75 oz. cans kernel corn, drained and pureed
(yields approx. 1 cup corn mush)
3-4 slices bacon, cooked and sliced thin
1 small onion, finely diced
3 eggs, lightly beaten
1/2 cup grape tomatoes, halved
3/4 cup bread crumbs
1/4 cup half and half cream
1 tsp. thyme
Preheat oven to 350 degrees.
Grease 5-6 ramekin cups (lightly) with olive oil. Set aside.
Heat a small amount of olive oil in a saute pan, and cook the onions 3-4 minutes, or until they begin to soften. Then, mix together the corn, onion, tomatoes, bread crumbs, half and half, bacon and thyme. Add in the eggs and mix until all the ingredients are evenly distributed throughout the mixture. Spoon the mixture into the ramekin cups and place them in a large baking dish. Add enough hot water to come half way up the sides of the cups. Lay foil loosely over top of the dish and bake for 30 (or so) minutes, or until the centers of the custard cups set.
Serve hot and enjoy!
Per serving: approximately 328 calories, 11 g protein and 4 g protein.
FOR MORE BRUNCH RECIPES CLICK HERE!!