Deviled Corn And Tomato Pudding - cooking recipe

Ingredients

3 3/4 cups corn, frozen, thawed
3/4 cup skim milk
1/4 cup cornstarch
2 eggs
2 teaspoons brown sugar or 2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon butter
1 large onion, chopped
1 large tomatoes, diced
2 -3 basil leaves, finely chopped

Preparation

Preheat the oven to 350 degrees.
Spray six 8-ounce custard cups with cooking spray.
Combine the corn, milk, cornstarch, eggs, sugar or honey, salt, and pepper in a food processor or blender and buzz to a textured puree.
Heat the butter over medium-high heat in a large skillet.
Add the onion and saute for 4 minutes. Add the tomato, raise the heat, and cook until most of the liquid has evaporated, 1 to 3 minutes.
Remove from the heat. Stir in the basil.
Divide the tomato mixture among the custard cups.
Top with the corn mixture.
Place the filled custard cups in a large pan, place in the oven, and pour hot water into the large pan, around the custard cups.
Bake for 40 to 50 minutes, or until golden and firmed up.
Let stand for 5 minutes, then serve.