Corn Bread Pudding

Name: Corn Bread Pudding
Total time: 3 min
Ingredients: 3 ears fresh sweet corn or 1 1/2 cups frozen whole kernel corn, thawed; Nonstick cooking spray; 1 tablespoon olive oil; 1 cup finely chopped onion; 12 ounces country-style Italian bread, cut into 1-inch pieces (6 cups); 2 2 to 3 fresh jalapeño chile peppers, seeded and finely chopped (see Tip); 2 cups fat-free milk; 1 cup refrigerated or frozen egg product, thawed

www.eatingwell.com

Your recipes

Total: 3 hours, 25 minutes

Author : Diabetic Living Magazine

Ingredients

Remove All · Remove Spices · Remove Staples

3 ears fresh sweet corn or 1 1/2 cups frozen whole kernel corn, thawedNonstick cooking spray1 tablespoon olive oil1 cup finely chopped onion12 ounces country-style Italian bread, cut into 1-inch pieces (6 cups)2 2 to 3 fresh jalapeño chile peppers, seeded and finely chopped (see Tip)2 cups fat-free milk1 cup refrigerated or frozen egg product, thawed

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

If using fresh corn, cut corn from cobs; set aside. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. In a large skillet, heat oil over medium heat. Add onion; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in corn. Cook and stir for 2 minutes more. Remove from heat; cool slightly.

Step 2

In a large bowl, toss together bread, corn mixture, and chile peppers. In a medium bowl, combine milk and egg; add to bread mixture. Transfer to prepared baking dish. Cover with foil and chill for 2 to 24 hours.

Step 3

Preheat oven to 350 degrees F. Bake, uncovered, about 45 minutes or until lightly browned and set in center. Let stand on a wire rack for 10 minutes before serving.