Corn Pudding I You Have To Try

Saturday, October 29, 2016

Corn Pudding I

"A zesty corn pudding recipe I were given from my mother-in-regulation. My husband likes to have it every yr for Thanksgiving."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 5M	Ready in : 1H15M

Preheat oven to 375 stages F (one hundred ninety stages C). Lightly grease a 2 quart casserole dish.
Saute the onions, red bell peppers and garlic inside the olive oil. Add the corn and preserve to cook.
In a another saucepan carry the milk to a simmer and slowly stir within the cornmeal. Simmer for 2 to three minutes, constantly stirring till thick. Remove from the heat and add salt and pepper to flavor.
Whisk the egg and egg whites collectively and slowly add them to the cornmeal combination. Stir within the onion combination, shredded cheese and parsley into the cornmeal aggregate. Spoon aggregate into the organized casserole dish. Sprinkle top with more grated cheese and crushed corn tortilla chips.
Bake for 40 to 45 minutes or until organization.

Notes :

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