Corn-Onion Pudding recipe

All Recipes Side Dish Vegetables Onion

Ingredients

2 tablespoons extra virgin olive oil
1 large yellow onion, thinly sliced
1 ½ 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
½ cup grated Parmesan cheese

Nutrition Info

118.1 calories
carbohydrate: 10 g
cholesterol: 67.3 mg
fat: 6.7 g
fiber: 1.3 g
protein: 5.7 g
saturatedFat: 2 g
servingSize: -
sodium: 135.5 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

9 servings

Recipe Note

Lend me your ears! This vegetable-dense, antioxidant-packed side dish is savory and delicious year-round.

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