Southwestern Corn-and-Pepper Gratin

Ingredients

• 1 teaspoon cumin seeds crushed
• 3 large eggs 
• 1 tablespoon flour all-purpose
• 2.8 cups corn kernels fresh divided ( 4 ears)
• 1 cup bell pepper diced green
• 2 tablespoons jalapeno minced seeded
• 0.3 cup nonfat milk dry
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 0.5 teaspoon pepper freshly ground
• 1 cup bell pepper diced red
• 0.8 teaspoon salt divided
• 1 ounce sharp cheddar cheese grated
• 0.8 cup skim milk 

Equipment

• frying pan
• baking sheet
• oven
• blender
• baking pan

Directions

1. Preheat oven to 42
2. Heat oil in a large nonstick skillet over medium heat.
3. Add onion; saut 5 minutes or until tender.
4. Add bell peppers, 1/4 teaspoon salt, and pepper; saut 5 minutes.
5. Add 2 cups corn, jalapeo, and cumin; saut 5 minutes or until peppers are crisp-tender.
6. Remove from heat, and stir in cheese. Spoon about 3/4 cup bell pepper mixture into each of 4 gratin dishes coated with cooking spray.
7. Combine 3/4 cup corn, 1/2 teaspoon salt, milks, flour, and eggs in a blender; process until smooth.
8. Pour about 1/2 cup egg mixture over vegetables in each dish.
9. Place dishes on a baking sheet.
10. Bake at 425 for 25 minutes or until golden.
11. Note: This recipe can also be prepared in a 2-quart baking dish.
12. Bake at 425