Mesa Sunrise Skillet Corn Pudding
Bursting with spinach, corn, and wholegrain goodness, this savory pudding makes a hearty and delicious vegetarian entrée. Accompany it with a crisp, tossed salad.
Serves 4 to 6
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- 1 tbs. olive oil
- 1/2 c. chopped onion
- 1 package (10 oz.) chopped spinach, defrosted
- 1 box Nature’s Path Frozen GF Mesa Sunrise Waffles, each waffle broken into 6 pieces
- 1 c. frozen corn kernels
- 1/2 c. chopped roasted red pepper
- 1 c. tightly packed shredded cheddar cheese
- 4 large eggs or egg replacer
- 2 c. plain soy or dairy milk
- 1 tsp. salt
- 1 tsp. dried oregano leaves
- 1/2 tsp. garlic powder
Directions:
- Set rack in center and preheat oven to 350F.
- On top of stove, heat oil in an 8- or 9-inch cast-iron skillet. Brown onion. Turn off heat.
- Squeeze spinach to release liquid. Combine spinach, waffles, corn, red pepper, and 1/2 cup cheese in skillet.
- In a bowl, lightly beat eggs. Blend in milk, salt, oregano, and garlic powder. Pour mixture evenly over ingredients in skillet. Press down to submerge waffles under liquid. Bake uncovered for 20 minutes.
- Sprinkle remaining 1/2 cup cheese on top. Continue baking until pudding is set and top is browned around the edges, 20 to 30 minutes longer.
- To serve, let rest on a cooling rack for 5 minutes, then cut into wedges and lift with a spatula.
