Corn bread pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Old bread, 12 ounces Egg beaters, 1.5 cupsWhey (or low fat milk), 2 cupsCheddar cheese, 1 cup, shreddedSweet corn, 3 earsOnion, 1Green pepper, 1Black pepper, to tasteSalt, to tasteCumin seed, to tasteHot chili pepper, to taste
Chop the onion, pepper, garlic, and chili pepper. Sautee until tender. When it's almost done, add the crushed cumin seeds and cook for another minute.
Steam or boil the corn (I defrosted 3 ears of corn I had previously steamed and frozen!)
Cut the corn kernels off the cob and add to the sauteed onions and peppers.
Mix the egg beaters with the whey (or milk). Add salt and pepper to taste.
Cut the old bread in small chunks and dip in the liquid mixture. Let it sit for 10/15 minutes, stirring once in a while to make sure all the bread gets soaked. Then add 3/4 of the shredded cheese.
Mix in the corn mixture.
Pour in a greased pyrex pan.
Sprinkle the remaining cheese on top.
Cook at 350� for 45 minutes.
Serving Size:�makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EUGESPARK.
Steam or boil the corn (I defrosted 3 ears of corn I had previously steamed and frozen!)
Cut the corn kernels off the cob and add to the sauteed onions and peppers.
Mix the egg beaters with the whey (or milk). Add salt and pepper to taste.
Cut the old bread in small chunks and dip in the liquid mixture. Let it sit for 10/15 minutes, stirring once in a while to make sure all the bread gets soaked. Then add 3/4 of the shredded cheese.
Mix in the corn mixture.
Pour in a greased pyrex pan.
Sprinkle the remaining cheese on top.
Cook at 350� for 45 minutes.
Serving Size:�makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EUGESPARK.
Nutritional Info Amount Per Serving
- Calories: 263.9
- Total Fat: 8.6 g
- Cholesterol: 16.5 mg
- Sodium: 649.2 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.4 g
- Protein: 13.3 g
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