Corn and Squash Pudding

14 ingredients
9 steps

Ingredients

  • 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

Directions

  1. 1
    Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray.
  2. 2
    Heat the butter in a medium nonstick skillet over medium heat.
  3. 3
    Add the garlic and onions and cook until softened, 4 minutes, and then add the squash and cook until dry.
  4. 4
    Stir in the corn and set aside to cool slightly.
  5. 5
    Combine the milk, cornmeal, parsley, nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl until smooth.
  6. 6
    Stir in the skillet mixture.
  7. 7
    Whip the egg whites in a separate bowl to stiff peaks and fold into the corn mixture.
  8. 8
    Fold in the cornflakes, pour into the prepared baking dish and smooth the top.
  9. 9
    Bake until lightly browned around the edges and a thin knife inserted into the center comes out clean, 45 to 50 minutes.

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