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Corn & Leek Pudding*

Active: 15 min; Total: 1 hr

2 Tbsp stick butter
2 leeks (about 1 cup) white and pale-green parts only, thinly sliced
4 large eggs
1/2 cup heavy (whipping) cream
3 Tbsp cornstarch
2 Tbsp sugar
1 tsp vanilla extract
1/2 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground red pepper (cayenne)
1 can (15 1/4 oz) whole kernel corn, drained
1 can (14.75 oz) cream style corn
1/4 cup (1 oz) shredded Gruyere cheese

Heat oven to 350°F. Coat a shallow 1 1/2-qt baking dish with non-stick spray.

Melt butter in a medium skillet on medium-high heat. Add leeks; saute 3 minutes or until soft.

In a large bowl, whisk eggs, cream, cornstarch, sugar, vanilla, salt, nutmeg and red pepper until blended. Stir in leeks, whole and cream-style corn. Pour into prepared bkaing dish. Sprinkle with shredded cheese.

Bake, uncovered, 45 minutes, or until top is golden and a knife inserted in center comes out clean, Let stand 10 minutes before serving.

Serves 8. Per serving: 231 cal, 7 g pro, 25 g car, 2 g fiber, 13 g fat (7 g sat fat), 138 mg chol, 454 mg sod

Woman's Day 12/6/05