Three-Pepper Corn Pudding |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A trio of peppers livens up this comforting side dish. I've had this recipe for many years, says Virginia Anthony, Jacksonville, Florida. I lightened it up from the original by using reduced-fat sour cream and milk, plus some egg substitute. It tastes just as good...but it's much better for us! Ingredients:
1 medium sweet red pepper, chopped |
6 green onions, thinly sliced |
1 tablespoon olive oil |
1 can (4 ounces) chopped green chilies, drained |
3 medium jalapeno peppers, seeded and chopped |
2 packages (10 ounces each) frozen corn, thawed, divided |
1 can (12 ounces) reduced-fat evaporated milk |
1/3 cup reduced-fat sour cream |
1/4 cup fat-free milk |
3 egg whites |
2 eggs |
1/4 cup cornstarch |
1 teaspoon salt |
1 teaspoon ground cumin |
3/4 teaspoon ground thyme |
Directions:
1. In a nonstick skillet, saute the red pepper and onions in oil until tender. Remove from the heat. Stir in the chilies, jalapenos and half of the corn. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
2. In a blender, combine the remaining ingredients; add remaining corn. Cover and process for 3 minutes or until smooth. Pour over red pepper mixture.
3. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.
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