Corn Pudding I

This zesty side dish features triple corn goodness! Onions, red peppers, garlic, and corn are baked in a cornmeal pudding with a crispy crust of shredded Cheddar and crushed tortilla chips.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 301 Calories

Ingredients

• 1 egg
• 1 cup milk
• 2 egg whites
• salt to taste
• 1 cup chopped onion
• 1 ½ cups shredded Cheddar cheese
• ¼ cup cornmeal
• 1 teaspoon minced garlic
• 1 ½ teaspoons olive oil
• ½ cup red bell pepper, chopped
• 2 cups whole kernel corn, drained
• 2 tablespoons chopped fresh parsley
• ½ cup crushed tortilla chips
• ground black pepper to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.

Step 2

Saute the onions, red bell peppers and garlic in the olive oil. Add the corn and continue to cook.

Step 3

In a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. Simmer for 2 to 3 minutes, constantly stirring until thick. Remove from the heat and add salt and pepper to taste.

Step 4

Whisk the egg and egg whites together and slowly add them to the cornmeal mixture. Stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. Spoon mixture into the prepared casserole dish. Sprinkle top with more grated cheese and crushed corn tortilla chips.

Step 5

Bake for 40 to 45 minutes or until firm.