Corn-Onion Pudding

4.0

(5)

4 Reviews

3 Photos

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

Submitted by USA WEEKEND columnist Jean Carper

Updated on October 7, 2022

3

Prep Time:

10 mins

Cook Time:

50 mins

Additional Time:

5 mins

Total Time:

1 hr 5 mins

Servings:

9

Yield:

9 servings

Jump to Nutrition Facts

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

Directions

Preheat oven to 400 degrees.
Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
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.

Tips

Nutrition Facts (per serving)

118	Calories
7g	Fat
10g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 9
Calories 118
% Daily Value *
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 67mg	22%
Sodium 136mg	6%
Total Carbohydrate 10g	4%
Dietary Fiber 1g	5%
Total Sugars 4g
Protein 6g	11%
Vitamin C 17mg	18%
Calcium 90mg	7%
Iron 1mg	3%
Potassium 207mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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