Ingredients
3 tablespoons unsalted butter, melted, plus more for ramekins
1/4 cup bread crumbs
2 cups corn kernels (from 4 ears), or frozen
1/2 cup finely chopped red onion
1/2 cup finely chopped green bell pepper
1 small tomato, seeded and finely chopped
6 large eggs, lightly beaten
1 cup grated cheddar or Monterey Jack cheese
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup heavy cream
Preparation
Preheat oven to 350 degrees. Butter six 8-ounce ramekins; dust with bread crumbs; set aside. In a bowl, combine corn, onion, pepper, tomato, eggs, and cheese. In a second bowl, mix flour, cornmeal, sugar, salt, pepper, and cayenne. Add to egg mixture; combine. Stir in cream and butter. Pour into ramekins. Place in a baking pan; add water halfway up ramekins. Bake until golden brown and a cake tester inserted in center comes out clean, 40 to 50 minutes. Cool slightly; serve in ramekins or unmold.
