Corn and Pumpkin Casserole
Votes: 3
Time: 1 hour 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 190, total fat 4 G., saturated fats G., proteins 7 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 190, total fat 4 G., saturated fats G., proteins 7 G., carbohydrates 35 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pudding isn't always a dessert, and delicious doesn't have to be unhealthy. Just try this healthy and mouth-watering corn and pumpkin side dish to see for yourself. The dish's vibrant orange colors, intoxicating aroma, and plethora of beneficial nutrients with minimal calories speak for themselves. Plus, the tender texture of the pumpkin pairs beautifully with the crunch of the corn kernels.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp (15 g) butter
- 2 cloves garlic, minced
- 1 onion, chopped
- 280g frozen cooked pumpkin, thawed and drained
- 280 g frozen whole corn kernels, thawed
- 1.5 cups of milk with 2% fat content
- 1/3 cup corn flour
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon freshly grated nutmeg
- A pinch of cayenne pepper
- 3 large egg whites
- 2 cups cornflakes
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Recipes with similar ingredients: butter, garlic, onions, pumpkin, corn, milk, corn flour, parsley, nutmeg, ground cayenne pepper, eggs, cornflakes
Cooking the dish according to the recipe:
- Preheat oven to 350°F (177°C). Coat an 8-inch square baking dish with cooking spray. Heat the butter in a medium nonstick skillet over medium heat. Add the garlic and onion. Cook until softened, about 4 minutes. Then add the squash and cook until wilted. Stir in the corn and set aside to cool slightly.
- In a large bowl, whisk together the milk, cornmeal, parsley, nutmeg, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Stir the mixture into the skillet mixture.
- Whisk the egg whites in a separate bowl until stiff peaks form and fold into the corn mixture. Fold in the cornflakes, pour the mixture into the prepared pan, and smooth the top. Bake until the edges are lightly browned and a thin knife inserted into the center comes out clean (45-50 minutes).
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