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 tbsp. Olive Oil
- 1/2 cup Onion, Chopped
- 1 pkg. Frozen Spinach, defrosted, chopped (10 oz.)
- 1 box Nature’s Path Mesa Sunrise Waffles, each waffle broken into 6 pieces
- 1 cup Frozen Corn
- 1/2 cup Roasted Red Pepper, chopped
- 1 cup Cheddar Cheese, shredded, tightly packed
- Egg Replacer equivalent to 4 large eggs
- 2 cups 2% Milk or Soy Milk
- 1 tsp. Salt
- 1 tsp. Oregano Leaves, dried
- 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 egg replacer. 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.
