Ingredients
1 cup chopped onion
1/2 cup red bell pepper, chopped
1 teaspoon minced garlic
1 1/2 teaspoons olive oil
2 cups whole kernel corn, drained
1 cup milk
1/4 cup cornmeal
salt to taste
2 egg whites
1 1/2 cups shredded Cheddar cheese
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preheat oven to 375 degrees f (190 degrees c). lightly grease a 2 quart casserole dish. saute the onions, red bell peppers and garlic in the olive oil. add the corn and continue to cook. in a another saucepan bring the milk to a simmer and slowly stir in the cornmeal. simmer for 2 to 3 minutes, constantly stirring until thick. remove from the heat and add salt and pepper to taste. whisk the egg and egg whites together and slowly add them to the cornmeal mixture. stir in the onion mixture, shredded cheese and parsley into the cornmeal mixture. spoon mixture into the prepared casserole dish. sprinkle top with more grated cheese and crushed corn tortilla chips. bake for 40 to 45 minutes or until firm.
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking