Makes 8 servings
1 cup chopped red or green bell pepper
1/2 cup chopped green onion
3 ounces Cabot Extra Sharp Cheddar, grated (about 3/4 cup)
1/4 cup canned creamed corn
1 cup fresh or frozen corn kernels, thawed
1 cup reduced-fat (2%) milk
3 large whole eggs
4 large egg whites
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces Cabot Sharp Light, grated (about 3/4 cup)
- Preheat oven to 350ºF. Coat 2-quart baking dish with cooking spray. (Alternatively, use 8 individual ramekins.)
- Coat large nonstick skillet with cooking spray and place over medium-high heat. Add bell pepper and green onion; saute until onion is translucent, about 5 minutes. Transfer mixture to prepared dish; sprinkle with extra sharp cheddar.
- In medium bowl, whisk together creamed corn, corn kernels, milk, whole eggs, egg whites, flour, baking powder, salt and pepper until well combined; pour mixture evenly into baking dish.
- Bake for 40 to 50 minutes or until pudding is set. Sprinkle with remaining cheese and return to oven until cheese is melted, about 5 more minutes. Serve immediately.
Nutritionally, this dish serves triple-duty as an excellent source of calcium (20% Daily Value), vitamin A (30% Daily Value) and vitamin C (50% Daily Value).
Calories 160, Total Fat 8g , Saturated Fat 4g, Sodium 440mg, Carbohydrates 13g, Dietary Fiber 1g, Protein 12g, Calcium 200mg