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Ingredients
| olive oil: 1 1/2 tsp |
| onions (chopped): 1 cup |
| red bell pepper (chopped): 1/2 cup (chopped) |
| garlic (minced): 1 tsp (minced) |
| canned yellow sweet corn: 2 cups (drained) |
| 2% milk: 1 cup |
| cornmeal: 1/4 cup |
| eggs: 1 |
| eggs: 2 (whites) |
| cheddar cheese (shredded): 1 1/2 cups |
| parsley (chopped): 2 Tbl (fresh) |
| tortilla chips (crushed): 1/2 cup |
| salt (to taste) |
| black pepper (to taste) |
Corn Pudding I
Credit: AllRecipes
User rating:
"A zesty corn pudding recipe I got from my mother-in-law. My husband loves to have it each year for Thanksgiving."
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Prep Time
30 min -
Cook Time
45 min -
Servings
5 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
- Saute the onions, red bell peppers and garlic in the olive oil. Add the corn and continue to cook.
- 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.
- 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.
- Bake for 40 to 45 minutes or until firm.