(65) Southwestern Corn & Pepper Gratin

I think the recipe name is deceiving. Gratin to me is a layered vegetable (potato or otherwise) dish with lots of cheesy/milky sauce… This is a southwestern corn pudding. No matter what it’s called, it was yummy. HUGE HUGE serving size. I will definitely make this one again! (PS: I made it in a 2qt baking dish)



Southwestern Corn & Pepper Gratin

Yield: 4 servings
Source: Cooking Light Magazine, July 1997

1 teaspoon olive oil
1 cup chopped onion
1 cup diced green bell pepper
1 cup diced red bell pepper
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
2 3/4 cups fresh corn kernels (about 4 ears), divided
2 tablespoons minced seeded jalapeño pepper
1 teaspoon cumin seeds, crushed or 1/2 teaspoon ground cumin
1/4 cup (1 ounce) grated sharp cheddar cheese
Cooking spray
3/4 cup skim milk
1/4 cup nonfat dry milk
1 tablespoon all-purpose flour
3 large eggs

Preheat oven to 425°.

Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes or until tender. Add bell peppers, 1/4 teaspoon salt, and pepper; sauté 5 minutes. Add 2 cups corn, jalapeño, and cumin; sauté 5 minutes or until peppers are crisp-tender. 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.

Combine 3/4 cup corn, 1/2 teaspoon salt, milks, flour, and eggs in a blender; process until smooth. Pour about 1/2 cup egg mixture over vegetables in each dish. Place dishes on a baking sheet. Bake at 425° for 25 minutes or until golden.

Note: This recipe can also be prepared in a 2-quart baking dish. Bake at 425º

Nutritional Information
Calories: 279 (31% from fat), Fat: 9.5g (sat 3.2g,mono 3.5g,poly 1.5g), Protein: 15.9g, Carbohydrate: 36.8g, Fiber: 5.6g, Cholesterol: 176mg, Iron: 2.8mg, Sodium: 617mg, Calcium: 243mg

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