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Savory Indian Corn Pudding Recipe

Savory Indian Corn Pudding Recipe

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:

INGREDIENTS

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.

Read more: Food, All recipes, Entrees

Inspired by Corn, by Olwen Woodier (Storey Books, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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6 comments

+ add your own
1:09PM PST on Mar 1, 2013

thanks

4:30PM PST on Feb 28, 2013

Looks good. Thanks Annie.

3:25AM PST on Jan 15, 2012

Nice simple recipe, would be delicious cold.

6:17AM PDT on Sep 22, 2011

Great recipe. Thanks.

1:45AM PDT on May 24, 2011

Sounds delicious. Thanks Annie.

1:41AM PDT on May 24, 2011

Sounds delicious. Thanks Annie.

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