Corn Pudding I

A zesty corn pudding recipe I got from my mother-in-law. My husband loves to have it each year for Thanksgiving.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.

Step: 2

Saute the onions, red bell peppers and garlic in the olive oil. Add the corn and continue to cook.

Step: 3

In a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. Simmer for 2 to 3 minutes, constantly stirring until thick. Remove from the heat and add salt and pepper to taste.

Step: 4

Whisk the egg and egg whites together and slowly add them to the cornmeal mixture. Stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. Spoon mixture into the prepared casserole dish. Sprinkle top with more grated cheese and crushed corn tortilla chips.

Step: 5

Bake for 40 to 45 minutes or until firm.

Per Serving: 301 calories; protein 15.8g; carbohydrates 25.8g; fat 16.1g; cholesterol 76.7mg; sodium 478.1mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .