Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad.
- 2 medium chayotes, peeled, halved, pitted, and cut into 1/4-inch-thick slices (4 cups)
- 2 cups fresh or frozen corn kernels
- 1 1/2 cups low-fat milk
- 6 Tbs. butter, divided
- 1 clove garlic, minced (1 tsp.)
- 1 small onion, diced
- 3 eggs
- 3 Tbs. all-purpose flour
- 1 cup grated extra-sharp white Cheddar cheese (4 oz.)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup panko breadcrumbs
1 Preheat oven to 350˚F. Coat 2-qt. baking dish with cooking spray. Cook chayote in large saucepan of boiling, salted water, 5 minutes. Drain, and set aside in colander.
2 Meanwhile, bring corn, milk, 4 Tbs. butter, and garlic to a boil in medium saucepan. Remove from heat, and set aside.
3 Wipe out saucepan used to cook chayote, add 1 Tbs. butter, and melt over medium heat. Add onion, and cook 5 to 7 minutes,
or until soft. Remove from heat, and stir in chayote.
4 Drain corn, and set aside milk mixture. Stir corn into chayote mixture.
5 Whisk eggs with flour in small bowl. Whisk in milk mixture. Stir milk mixture and ¾ cup cheese into chayote mixture. Season with salt and pepper. Transfer to prepared baking dish.
6 Stir remaining 1 Tbs. butter and remaining ¼ cup cheese into breadcrumbs in bowl. Sprinkle over casserole, and bake 45 minutes, or until golden brown on top and toothpick inserted in center comes out clean. Cool 5 minutes before serving.
- Calories: 372
- Carbohydrate Content: 4 g
- Cholesterol Content: 31 mg
- Fat Content: 22 g
- Fiber Content: 4 g
- Protein Content: 13 g
- Saturated Fat Content: 13 g
- Sodium Content: 510 mg
- Sugar Content: 7 g