posted by Sue Freeman 03-22-99 2:40 PM
Winter Corn Pudding
1 1/2 tsp. olive oil
1 cup chopped onions, diced
1/2 cup chopped red bell pepper diced
1 tsp. minced garlic
2 cups frozen corn, defrosted and patted dry
1 (15 ounce) can creamed corn
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1 cup whole milk
1/4 cup cornmeal (yello)
1 large eggs plus 2 egg whites
1 1/2 cups grated sharp cheddar cheese
2 Tablespoons parlsey
1/2 cup tortilla chips, crushed
Preaheat oven to 375° F.
Spray a 3-1/2 quart baking dish with cooking spray.
In a heavy skillet over med high heat, heat oil. When hot saute onions and red pepper for 3 to 4 minutes, until softened. Add garlic and cook stirring for 1 to 2 minutes more. Remove from heat.
In a mixing bowl, mix defrosted corn, creamed corn, salt, cayenne pepper and reg pepper. Add onion mixture.
In a heavy skillet over med.-high heat, bring milk to simmer. Slowly stir in cornmeal and simmer, stirring constatnly, until thickened, approx. 2 to 3 minutes. Remove and set aside.
In a separate bowl, whisk egg and egg whites together and slowly add thickened cormeal. Pour into corn mixture. Stir in l cup cheese and parsley.
Pour into a 3 1/2 qt. baking dish sprayed lightly with nonstick cooking spray.
Top with tortilla chips and remaining 1/2 cup cheese.
Bake until firm, 40 to 45 minutes.