Indian Summer weather brings the indigenous American people to mind, with their wise relationship to the land and its gifts of food, especially corn. This savory crustless quiche calls for either fresh or frozen corn kernels; the corn combined with red onion, bell pepper, Cheddar cheese and eggs makes a golden and fragrant meal rich with calcium and omega-3 nourishment.
Savory Indian Corn Pudding is both satisfying and delicious:
2 tablespoons olive oil
1 medium red onion, chopped
1 red bell pepper, diced
1 1/2 cups fresh or frozen corn kernels (if using frozen, thaw before using)
3/4 cup grated Cheddar cheese
1/2 cup low-fat milk
3 eggs, beaten
1/2 teaspoon dried basil or 1 tablespoon chopped fresh basil
Salt and freshly-ground black pepper, to taste
1. Preheat oven to 350F. Grease a 1 1/2-quart shallow casserole dish or a 9-inch by 2-inch baking dish.
2. Heat the oil in a skillet and add the onions and red pepper. Saute for 5 minutes.
3. Remove from heat and place in a medium-sized bowl, Add corn, Cheddar, milk, eggs, basil, and salt and pepper to taste.
4. Pour into the prepared casserole and bake for 30 minutes, or until a knife inserted in the center comes out clean.
Serves 4 to 6.
Inspired by Corn, by Olwen Woodier (Storey Books, 2002).
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