Southwestern Corn Pudding

This is a variation on a recipe that my Mom makes a lot that I really love. I especially like that this one is made in individual ramekins. Although it didn't turn out to be such a hot idea with kids, as they kept burning themselves. Or maybe that does make it a hot idea, just not a very good one! Anyway, a word to wise... let the ramekins cool a bit before you serve them to children or absent-minded adults.

Southwestern Corn Pudding
Adapted from the July/August edition of Vegetarian Times Magazine

1 cup soft breadcrumbs
4 cups fresh or frozen (thawed) corn kernels
4 large eggs, beaten
1 cup sour cream (fat free or low fat is OK)
1/4 cup chopped cilantro
1 small jalapeno pepper, minced
1 tsp salt

1. Grease 8 small (1.2 cup size) ramekins and dust with breadcrumbs.

2. In a food processor, blend up 3 cups of the corn kernels until pulpy. Dump them in a bowl and add the 1 cup of whole kernels.

3. Mix up the beaten eggs, sour cream, cilantro, jalapeno, and salt. Then mix together with corn.

4. Divide evently amongst the ramekins and bake for 30 to 40 minutes at 350F until set and golden.