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Chef with red wine glass

CORN PUDDING

Serves 8

2 16-ounce cans corn kernals, drained
6 eggs
1 small yellow onion, chopped
1 small bunch parsley, minced
1 cup milk
1/2 pound Swiss cheese, grated
1 medium sweet red pepper, diced
1 medium green bell pepper, diced
Salt and pepper 


Cooking Directions

Combine all ingredients; pour into greased 2 1/2-quart casserole and bake in 350 degree F. oven for 1 1/2 hours, or until knife inserted comes out clean.

Serving Suggestions

A simple side vegetable dish. Serve with Pork-Stuffed Peppers or Stuffed Pork Chops.


Nutrition Facts
Calories 258 calories; Protein 17 grams; Fat 13 grams; Sodium 396 milligrams; Cholesterol 188 milligrams; Saturated Fat 7 grams; Carbohydrates 21 grams; Fiber 3 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

 

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