Jalapeno Corn Pudding

2 TB butter or margarine
1 c chopped onion
1c corn kernels, fresh or frozen
1/3 c jalapenos, diced (approx 2 medium); remove seeds to reduce heat
3 cloves garlic, minced
1 c cornmeal, self-rising
2 1/2 c almond milk (original recipe calls for 1 1/2 c whole milk + 1/2 c heavy whipping cream)
1 c chopped roasted bell pepper
1/2 c chopped green onions
1/2 c chopped cilantro
1 tsp salt
1/2 tsp black pepper, coarsely ground
3 large eggs, separated
1 c cheddar cheese, grated

Preheat oven to 350F. Saute onion, corn, jalapeno, and garlic in butter over medium heat until soft, approximately 4 minutes. Stir in cornmeal. Add almond milk; stir until a thick batter forms, ~2 minutes. Transfer to a large bowl; add red peppers, green onions, cilantro, salt, and black pepper. Let stand 15 minutes, then stir in egg yolks. Separately, beat egg whites until stiff peaks form; fold into batter. Transfer to greased 9 x 9" baking dish; top with shredded cheese. Bake until top is golden and center is set, approximately 30 minutes.

Serving Size: Makes 9 3" squares

Number of Servings: 9

Recipe submitted by SparkPeople user CHIX96.