We can’t stop making Corn Onion Pudding this holiday season! Sweet corn, caramelized onions, and bell peppers come alive with the richness of Il Fusti Chef’s Blend Olive Oil. Its savory depth and peppery finish elevate every bite, making this cozy, flavorful dish a standout on any festive table.
Ingredients
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2 tablespoons Il Fusti Chef’s Blend Olive Oil
- 1 large yellow onion, thinly sliced
- 1 ½ cups whole kernel yellow corn (fresh or frozen)
- 1 cup finely chopped bell pepper
- 3 eggs
- 1 cup fat-free half-and-half
- salt and pepper, to taste
- ½ cup grated Parmesan cheese
Instructions
- A. Preheat oven to 400 degrees.
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B. Heat Il Fusti Chef’s Blend Olive Oil in large skillet. Add onion; cook over low heat, stirring regularly, until golden and slightly caramelized, about 20 minutes.
- C. Place onion in a shallow 9-by-9-inch ovenproof dish. Add corn and bell pepper.
- D. Beat eggs; stir into half-and-half.
- E. Pour egg mixture over casserole, add salt and pepper, and stir. Sprinkle cheese on top.
- F. Bake at 400 degrees for 30 to 35 minutes until firm. Brown top under a broiler. Let cool for 10 minutes. Cut in squares and serve.
This recipe was directly sourced and adapted from AllRecipes.Com
