Corn Pumpkin Casserole
by Editorial Staff
Pudding isn’t always a dessert, and tasty things don’t have to be bad. All you need to do is cook this healthy and mouth-watering corn and pumpkin garnish to be sure. The bright orange colors of the dish, its breathtaking smell, and many useful substances with a minimum of calories speak for themselves. Plus, the delicate texture of pumpkin pairs well with crunchy corn kernels.
Cook: 1 hour 5 mins
Servings: 6
Ingredients
- 1 tbsp (15 g) butter
- 2 garlic cloves, minced
- 1 onion, chopped
- 280 gr. frozen cooked pumpkin, thaw and remove the liquid
- 280 gr. frozen whole corn kernels, defrosted
- 1.5 tablespoon. milk with a fat content of 2%
- 1/3 Art. cornflour
- 1/4 Art. chopped fresh parsley
- 1/4 teaspoon freshly grated nutmeg
- Pinch of cayenne pepper
- 3 large egg whites
- 2 tablespoon. corn flakes
Directions
- Preheat oven to 177 ° C.
- Cover a 20cm square baking dish with cooking spray.
- Heat the butter in a medium non-stick skillet over moderate heat. Add garlic and onion. Fry until tender (4 minutes). Then add the pumpkin and cook until dry. Stir in corn and set aside to cool slightly.
- Combine the milk, cornmeal, parsley, nutmeg, cayenne pepper, 1/2 teaspoon in a large bowl until smooth. salt and 1/4 teaspoon. pepper. Stir in the mixture in a skillet.
- Whisk the egg whites in a separate bowl until firm peaks and stir in the corn mixture. Stir in cornflakes, pour into prepared pan, and flatten the top.
Bake until the dish is slightly brown around the edges and a thin knife inserted in the center comes out clean (45-50 minutes).
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