Corn and Squash Pudding

Name: Corn and Squash Pudding
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters 2-percent milk; 1 pinch Pinch cayenne pepper; 283 grams box frozen whole kernel corn, thawed; 473 milliliters cornflake cereal; 79 milliliters cornmeal; 3 larges egg whites; 59 milliliters chopped fresh parsley; 2 cloves garlic, minced; 6 servings Kosher salt and freshly ground black pepper; 0 teaspoons freshly grated nutmeg; 1 onion, chopped; 1 Tbsp unsalted butter; 283 grams box frozen cooked winter squash, thawed and drained

This recipe serves 6. Watching your figure? This vegetarian recipe has 190 calories, 7g of protein, and 4g of fat per serving. Head to the store and pick up winter squash, onion, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Heat the butter in a medium nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Garlic

Onion

Squash

Corn

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.

Ingredients you will need

Cornmeal

Ground Cayenne Pepper

Parsley

Nutmeg

Pepper

Milk

Salt

Equipment you will use

Frying Pan

Bowl

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.

Ingredients you will need

Corn Flakes

Egg Whites

Corn

Equipment you will use

Baking Pan

Bowl

Bake until lightly browned around the edges and a thin knife inserted into the center comes out clean, 45 to 50 minutes.

Equipment you will use

Oven

Knife

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

Ingredients you will need

Sugar