Corn Pudding

Individual Corn Pudding!

Makes eight individual 1/2 c. ramekins and great for using up leftover, cooked corn on the cob.
Tasty! But you can half the recipe if you don't have 4c. of corn.

4c. of cooked corn kernels. About 6 ears. DIVIDE!
1 c. cream-can use light cream if you like
1/4 c. chopped Chives (or green onions)
1/3 c. Parmesan cheese, grated
3 Large Eggs

Preheat oven to 350 degrees and coat 8, 1/2c. ramekins with cooking spray or butter.

Process:
2c corn then add:
cream, green onions, parmesan and eggs.
Continue to process til smooth.
Pour into large bowl and season with salt and pepper and
Add remaining:
2c. corn kernels

Divide the mixture evenly amongst the 8 ramekins set in baking pan that is large enough to hold all 8. Add hot water to the pan so that it reaches halfway up the sides of the ramekins. Best to do this step once you got the pan in the oven. I suggest you use a tea kettle to make it easier.

Bake 45 min or so until tops are golden in color and firm to the touch.
Remove from oven and carefully take ramekins out of the pan using tongs.
Best if served warm, not hot hot hot!