Corn Pudding I

Ingredients

• 0.3 cup cornmeal 
• 1  eggs 
• 2  egg whites 
• 2 tablespoons parsley fresh chopped
• 1 teaspoon garlic minced
• 5 servings ground pepper black to taste
• 1 cup milk 
• 1.5 teaspoons olive oil 
• 1 cup onion chopped
• 0.5 cup bell pepper red chopped
• 5 servings salt to taste
• 1.5 cups cheddar cheese shredded
• 0.5 cup tortilla chips crushed
• 2 cups kernel corn whole drained

Equipment

• sauce pan
• oven
• whisk
• casserole dish

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
2. Saute the onions, red bell peppers and garlic in the olive oil.
3. Add the corn and continue to cook.
4. In a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. Simmer for 2 to 3 minutes, constantly stirring until thick.
5. Remove from the heat and add salt and pepper to taste.
6. Whisk the egg and egg whites together and slowly add them to the cornmeal mixture. Stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. Spoon mixture into the prepared casserole dish.
7. Sprinkle top with more grated cheese and crushed corn tortilla chips.
8. Bake for 40 to 45 minutes or until firm.