North Carolina!

So one of my friends and I decided to play hooky. Mostly so I could study for the Bar. Went to OBX for a few days.

On the way home, I bought some fresh (as in a few hours dead) shrimp, some corn, cute baby potatoes, and some luscious tomatoes. And when I say luscious, I mean I ate one out of hand in the car, with juice dripping down my chin. Sliced the tomatoes, and everything else went into a shrimp boil.

With the leftover tomatoes and corn, I made a corn and tomato pudding, in which I reduced the fat fairly decently.

Corn and Tomato Pudding (lower fat version)

Ingredients:

4 cobs corn, boiled and cooled
3 tomatoes, diced
Salt to taste
Chili pepper
3/4 cup buttermilk
1 egg
1/4 to 1/2 cup cracker crumbs
A bit of olive oil

Method:

Cut the corn off the cob.
Toss together the corn and tomatoes. Salt and pepper to taste. Place into casserole dish.
Mix buttermilk and egg.
Pour buttermilk and egg mixture over the corn and tomatoes in the dish. Mix well.
Mix just enough olive oil to moisten cracker crumbs, then spread on top.
Cook covered on 350 degree until hot through (roughly 45 minutes), then remove cover and raise heat to 425 F for about 15 minutes or until the top browns.