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Balsamic Pork and Leek-Corn Pudding


Something a little different for dinner! We both really enjoyed both recipes. Easy, too!

For the pork chops, I browned 2 pork chops in a little olive oil. When they were half way cooked, I removed them from the skillet. I added 1/3 c. balsamic and 1 t. sugar, stirring until thick. I then returned the pork to the pan and let the chops finish cooking. Add a little water if glaze gets too think. Serve with the glaze on top.

Leek-Corn PuddingFrom Woman's Day:"Best Ideas for Christmas"

2 T. butter
2 leeks, (white and light green parts only), chopped
4 large eggs
1/2 c. cream
3 T. cornstarch
2 T. sugar (I used one)
1 t. vanilla
1/2 t. salt
1/4 t. nutmeg
1/8 t. cayenne pepper
1 15 oz can of corn
1 15 oz can creamed corn
1/4 c. grated gruyere cheese (duh! I used a cup)

1. Heat oven to 350. Spray a 1 1/2 qt. baking dish with non-stick cooking spray.

2. Cut rinsed leeks in half lengthwise, then slice crosswise. Melt butter in a skillet.
Cook leeks for about 2 minutes. Set aside.

3. In a large bowl, whisk together all ingredients except 2 cans of corn and leeks.
Then fold in both types of corn and stir in cooked leeks.

4. Pour into prepared baking dish, top with cheese and bake, uncovered, for 45-50 minutes until cheese is just starting to brown. Let sit for 5 minutes before serving.


Comments (2)

Barb Cabot:

It's so dangerous to look at your blog before dinner time. Mmmm love corn pudding.


That looks so good -- and I love the plate.

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