CORN AND SQUASH PUDDING
This tasty side dish gets a twist with the added bonus of squash. Not only does the squash add a vibrant color and tons of vitamins to the dish, it provides a creamy texture that plays well off the crisp corn kernels.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray. Heat the butter in a medium nonstick skillet over medium heat. Add the garlic and onions and cook until softened, 4 minutes, and then add the squash and cook until dry. Stir in the corn and set aside to cool slightly.
- Combine the milk, cornmeal, parsley, nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl until smooth. Stir in the skillet mixture.
- Whip the egg whites in a separate bowl to stiff peaks and fold into the corn mixture. Fold in the cornflakes, pour into the prepared baking dish and smooth the top. Bake until lightly browned around the edges and a thin knife inserted into the center comes out clean, 45 to 50 minutes.
- Calories: 140 Fat: 3 grams Saturated Fat: 1.5 grams Protein: 6 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 2 grams Cholesterol: 5 milligrams Sodium: 220 milligrams
Nutrition Facts : Calories 190 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 7 grams, Sugar 9 grams
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Jivan Kriu
[email protected]I've never made corn and squash pudding before. This recipe looks easy enough to try.
MRS LA-Quinta LaLa YOUNG
[email protected]This recipe looks delicious! I'm going to pin it for later.
Mbali Ngobeni
[email protected]I'm not sure about this recipe. It seems like there are a lot of ingredients.
Wesley Lang Jr
[email protected]This pudding sounds like the perfect fall dish. I can't wait to try it!
Stephanie Gyan
[email protected]I'm definitely going to try this recipe. It looks so delicious!
Catherine Adjeley
[email protected]This pudding is a great way to use up leftover corn and squash. It's also a great dish to make for a crowd.
Muhammad harun Ansari
[email protected]I'm not a big fan of corn or squash, but I actually really liked this pudding. It was sweet and savory, and the texture was perfect.
sk shamim
[email protected]This pudding was a bit bland for my taste. I think I would add more spices next time.
Anisha Sejwal
[email protected]This corn and squash pudding is a new favorite in our house. It's so creamy and flavorful, and the corn and squash add a nice texture. We'll definitely be making this again and again.
Ntombifuthi Uluthando
[email protected]This pudding is so delicious and easy to make. I love that it uses fresh corn and squash. It's a great way to use up summer produce.
narbahadur Poudel
[email protected]I made this corn and squash pudding for a potluck and it was a huge success! Everyone loved it and asked for the recipe. It's a great dish to bring to a party because it's easy to make and can be served hot or cold.
Cornelius Theron
[email protected]This corn and squash pudding was a hit at our Thanksgiving dinner! It was moist and flavorful, and the corn and squash added a nice sweetness. I will definitely be making this again.