When you’re looking for a new vegetable dish to try, it’s hard to resist something that promises to be sweet, rich, and tender. (Although I’m now vaguely concerned about canned corn — is it generally not tender?)
STAR CORN PUDDING
3 tbsps. chopped onion
2 tbsps. butter or margarine
1 tbsp. flour
1/2 cup milk
2 eggs, slightly beaten
1 No. 2 can Del Monte Golden Cream Style Corn
Salt and pepper to taste
4 firm tomatoes
Sauté onions in butter till limp. Blend in the flour. Add milk gradually, stirring constantly till smooth and thick. Stir slowly into beaten eggs. Add corn; season. Wash and core tomatoes. Cut 3 times across blossom end to within 3/4 in. of stem end. Place in shallow 1-1/2 qt. baking dish and open segments. Pour corn mixture around tomatoes. Place dish in pan of hot water and bake in moderate oven (350°F.) about 40 min. Garnish with parsley if desired. Serves 6.
Creamed corn and nice fresh additions can’t go wrong. I hope.
As directed, I made a nice onion-filled roux.
It didn’t actually thicken quite as much as I expected (too much onion?), but it got dumped into the creamed corn anyway.
I’ve never had cause to core a tomato before. It doesn’t exactly need it, since the seeds are distributed throughout the fruit, but there is a tougher center area that is probably worth taking out.
You did know tomatoes are a fruit, right?
And they slice into pretty fruit stars.
Aaaaand then we dump creamed corn all over the top. Hmm.
This was a pretty, colorful, and cheery-looking disappointment. The pudding was way, way too watery (possibly from the tomatoes?) even after being baked an extra twenty minutes. There were sections that had solidified somewhat, so it was clearly attempting to be more pudding-y and just couldn’t get there with all the liquid in the casserole. So unfortunately it was all gloopy and tasted like regular creamed corn (which middle boy loves) with tomato pieces in it (which middle boy hates). We were all underwhelmed.
Thanks to saltycotton on Flickr for scanning in the recipe-ad!