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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 15 |
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This is a really new twist on the corn pudding my mom made for Thanksgiving every year. This recipe makes 12 servings so you can cut it in half if you wish. Ingredients:
2 tablespoons butter |
1 1/2 cups onions (chopped) |
4 green onions (thinly sliced) |
2 jalapeno peppers (seeded and finely chopped) |
3 cups kernel corn (fresh or frozen) |
24 slices french bread (1/4 inch thick) |
4 eggs (slightly beaten) |
2 cups skim milk |
fresh herb, green onion curls, red pepper strips (optional) |
Directions:
1. In medium skillet heat butter,add onions,green onions,jalapeno peppers and cook until tender,3-4 minutes.
2. Stir in corn, cook until heated through.
3. Layer 12 slices bread on bottom of a lightly greased baking dish.
4. Top with corn mixture.
5. Place remaining bread slices on top.
6. Combine eggs and milk in bowl and carefully pour over layers.
7. Cover and chill for at least 2 hours, up to 24 hours.
8. Bake uncovered in a 350* oven about 45 minutes or until lightly browned and set.
9. Garnish with herb sprigs, curled green onions and red peppers if desired.
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