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Corn-Onion Pudding

By: USA WEEKEND Jean Carper  
"Lend me your ears! This vegetable-dense, antioxidant-packed side dish is savory and delicious year-round."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

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Prep Time:
10 Min
Cook Time:
50 Min
Ready In:
1 Hr 5 Min

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Original Recipe Yield 9 servings
 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 1 1/2 cups whole kernel yellow corn (fresh or frozen)
  • 1 cup finely chopped bell pepper
  • 3 eggs
  • 1 cup fat-free half-and-half
  • salt and pepper, to taste
  • 1/2 cup grated Parmesan cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
  3. Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
  4. Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
  5. Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.

Footnotes

  • For more information from Jean Carper, go to www.Jeancarper.com.
  • Find more recipes, hints and tips from USA WEEKEND.
  • Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 123 | Total Fat: 7g | Cholesterol: 77mg

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2008 by Katie 
This was a great way to get the kids to eat their veggies. I made a few changes just based on... MORE

 
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