Corn-Onion Pudding

Name: Corn-Onion Pudding
Total time: 65
Yield: 9
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion, thinly sliced; 1.5 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; 0.5 cup grated Parmesan cheese

Recipe by USA WEEKEND columnist Jean Carper from allrecipes.com

Dinner,Side Dish 1 Hr. 5 Mins.

Ingredients

9 servings

•

2 tablespoons extra virgin olive oil
•

1 large yellow onion, thinly sliced
•

1.5 cups whole kernel yellow corn (fresh or frozen)
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1 cup finely chopped bell pepper

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3 eggs
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1 cup fat-free half-and-half
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salt and pepper, to taste
•

0.5 cup grated Parmesan cheese

Instructions

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.