Corn-Onion Pudding


Lend me your ears! This vegetable-dense, antioxidant-packed side dish is savory and delicious year-round.

Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hrs 5 mins
9 servings


  • 2 tablespoons extra virgin olive oil

  • 1 large yellow onion, thinly sliced

  • 1 ½ cups whole kernel yellow corn (fresh or frozen)

  • 1 cup finely chopped bell pepper

  • 3 eggs

  • 1 cup fat-free half-and-half

  • salt and pepper, to taste

  • ½ cup grated Parmesan cheese


  1. Preheat oven to 400 degrees.

  2. Heat oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.

  3. Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.

  4. Beat eggs; stir into half-and-half. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.

  5. Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.


Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts (per serving)

118 Calories
7g Fat
10g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 118
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 67mg 22%
Sodium 136mg 6%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 6g
Vitamin C 17mg 83%
Calcium 90mg 7%
Iron 1mg 3%
Potassium 207mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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