Corn Pudding I Recipe

Name: Corn Pudding I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons olive oil; 1 cup chopped onion; 1/2 cup red bell pepper, chopped; 1 teaspoon minced garlic; 2 cups whole kernel corn, drained; 1 cup milk; 1/4 cup cornmeal; 1 egg; 2 egg whites; 1 1/2 cups shredded Cheddar cheese; 2 tablespoons chopped fresh parsley; 1/2 cup crushed tortilla chips; salt to taste; ground black pepper to taste

Servings: persons

1 1/2 teaspoons olive oil
1 cup chopped onion
1/2 cup red bell pepper, chopped
1 teaspoon minced garlic
2 cups whole kernel corn, drained
1 cup milk
1/4 cup cornmeal
1 egg
2 egg whites
1 1/2 cups shredded Cheddar cheese
2 tablespoons chopped fresh parsley
1/2 cup crushed tortilla chips
salt to taste
ground black pepper to taste

1
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
2
Saute the onions, red bell peppers and garlic in the olive oil. Add the corn and continue to cook.
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.
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.
5
Bake for 40 to 45 minutes or until firm.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 teaspoons olive oil, 1 cup chopped onion, 1/2 cup red bell pepper, chopped, 1 teaspoon minced garlic, and more.

Yes, Corn Pudding I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Pudding I

How did you like this recipe?

Frequently Asked Questions