Corn and Squash Pudding
Recipe courtesy of Food Network Kitchen
This tasty side dish gets a twist with the added bonus of squash. Not only does the squash add a vibrant color and tons of vitamins to the[ dish, it provides a creamy texture that plays well off the crisp corn kernels.]
- Nonstick cooking spray, for greasing
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 onion, chopped
- One 10-ounce box frozen cooked winter squash, thawed and drained
- One 10-ounce box frozen whole kernel corn, thawed
- 1 1/2 cups 2-percent milk
- 1/3 cup cornmeal
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon freshly grated nutmeg
- Pinch cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 large egg whites
- 2 cups cornflake cereal
Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray. Heat the butter in a medium nonstick skillet over medium heat. 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.
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.
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. Bake until lightly browned around the edges and a thin knife inserted into the center comes out clean, 45 to 50 minutes.
Recipe courtesy of Food Network Kitchens