Name: Corn-Onion Pudding
Prep time: 10 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion, thinly sliced; 1.5 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; 0.5 cup grated Parmesan cheese

Corn-Onion Pudding

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Prep Time:
10 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Savory and delicious corn pudding with onions and bell peppers, rich in antioxidants - a year-round favorite!

Ingredients:

2 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
1.5 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
0.5 cup grated Parmesan cheese

Instructions:

Preheat your oven to 400°F.
In a large skillet, heat oil over low heat. Add onion and cook, stirring regularly, until golden and slightly caramelized, about 20 minutes.
Spread the onion in a shallow 9-by-9-inch ovenproof dish, then mix in the corn and bell pepper.
Whisk eggs then combine with half-and-half. Pour the creamy egg mixture over the casserole, season with salt and pepper, and gently mix. Finish by generously sprinkling cheese on top.
Preheat oven to 400 degrees and bake for 30-35 minutes until firm. Then broil the top until golden brown. Allow to cool for 10 minutes, then cut into squares and serve.

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