The Healthy My Ass Cookbook

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Other Vegetable Recipes:

Au Gratin Potatoes

Candied Carrots

Caramelized Onions

Fresh Mushroom Sauté

Fried Cabbage

German Red Cabbage

Green Beans with Bacon

Hash Browns Au Gratin

Ida Ho Potatoes

Lyonnaise Potatoes

Spinach Broccoli Rice Casserole

Sweet Potato Galette with Cranberries and Dates

Zucchini Gratin

Corn Pudding

A great way to serve corn in an egg and cheese pudding.

Ingredients:

1 16-oz. pkg. Frozen Whole Kernel Corn
3/4 Green Bell Pepper, about 3/4 cup
3 Tbsps. Flour
3 Tbsps. Sugar
1&1/2 tsps. Salt
3 Eggs
3/4 cup Cheddar Cheese, diced, about 4 ozs.
2 Tbsps. Butter

Directions:

Preheat the oven to 350°F.

Thaw the Frozen Whole Kernel Corn.  Remove and discard the top, inside and seeds of the Green Bell Pepper and chop 3/4 of the remainder.  Measure and combine the Flour, Sugar and Salt.  Dice the Cheddar Cheese.  Generously grease a 1&1/2 quart casserole dish with butter (not from the 2 tablespoons of butter).

In a medium size bowl, whisk the Eggs until well blended then whisk in the flour/sugar/salt mixture to blend.  Stir in the corn, green pepper and cheese.  Pour into the greased casserole.  Dot the top with the Butter.

Bake uncovered for 45 minutes.  Serve.

Notes:

I modified the original recipe to use the commonly available 16-oz. package of frozen whole kernel corn, rather than the original canned corn.  The original recipe just called for cheese, but I use cheddar and I had to pick something for the nutritional calculations.  You might want to try other cheeses.  I typically look for the smallest green pepper I can find and then use all of it.

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Other Information:

Source: From the Country Kitchen cookbook given to me by Alice Thompson, Mike's mother.

Times:
Preparation: 0:15
Bake: 0:45
Total: 1:00

Yield: 4.5 cups
Servings: 6

Nutrition Facts per Serving:
237 Calories
12g Fat (42.3% calories from fat)
10g Protein
26g Carbohydrate
2g Dietary Fiber
131mg Cholesterol
698mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1 Lean Meat
0 Vegetable
1 1/2 Fat
1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.