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VEGETABLE SIDE DISHES:
Corn Pudding in Pumpkins
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Corn
Pudding in Pumpkins |
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Miniature
pumpkins are used to display this delicious side-dish
for a festive fall party!
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8
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miniature pumpkins |
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1
medium |
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onion, chopped |
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10
oz |
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frozen corn kernels, thawed |
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2
Tbs |
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butter |
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1
tsp |
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crumbled sage |
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vegetable oil |
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1
cup |
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milk |
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3
large |
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eggs |
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salt
to taste |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
Rinse
pumpkins and steam until tender- about 20
minutes. When cool, slice off top quarter of
each pumpkin, reserving tops. With a small
spoon, gently scoop out and discard seeds. (You
may store pumpkins airtight and chilled for one
day) |
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3 |
Into a
10x15" baking pan, place the hollowed-out
pumpkins, with their tops, stems up, alongside.
Lightly rub each and its top with oil. |
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4 |
In a large
skillet, mix onion, corn, butter and sage. Stir
over medium-high heat about 10 minutes. |
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5 |
In large
bowl, beat together milk and eggs and stir in
the corn mixture. Spoon into pumpkins. Bake
filled pumpkins and tops until center is firm
when lightly pressed- about 25-30 minutes.
(40-45 minutes if pumpkins have been chilled) |
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Servings: 8 |
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Cooking Tips |
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*Miniature pumpkins
can hold a variety of side dishes - try mashed sweet
potatoes! |
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PRINT this Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "This recipe sounded so interesting that I
had to make it for my autumn dinner party! It was a little
time-consuming steaming and then baking the pumpkins. But the
result was well worth it. My guests were so impressed with their
fall-themed side-dish and the corn was delicious too. I might use
a little less milk next time."
-Julian, CA
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