1 Preheat oven to 350˚F. Coat 2-qt. baking dish with cooking
spray. Cook chayote in large saucepan of boiling, salted water, 5 minutes. Drain, and set aside in colander.
Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad.
Meanwhile, bring corn, milk, 4 Tbs. butter, and garlic to a boil in medium saucepan. Remove from heat, and set aside.
medium chayotes, peeled, halved, pitted, and cut into ¼-inch-thick slices (4 cups) 2 cups fresh or frozen corn kernels 1 ½ cups low-fat milk 6 Tbs. butter, divided 1 clove garlic, minced (1 tsp.) 1 small onion, diced 3 eggs 3 Tbs. all-purpose flour 1 cup grated extra-sharp white Cheddar cheese (4 oz.) ½ tsp. salt ¼ tsp. freshly ground black pepper 1 cup panko breadcrumbs
3 Wipe out saucepan used to cook chayote, add 1 Tbs. butter, and melt over medium heat. Add onion, and cook 5 to 7 minutes, or until soft. Remove from heat, and stir in chayote.
4 Drain corn, and set aside milk mixture. Stir corn into chayote mixture.
Whisk eggs with flour in small bowl. Whisk in milk mixture. Stir milk mixture and ¾ cup cheese into chayote mixture. Season with salt and pepper. Transfer to prepared baking dish.
6 Stir remaining 1 Tbs. butter and remaining ¼ cup cheese into breadcrumbs in bowl. Sprinkle over casserole, and bake 45 minutes, or until golden brown on top and toothpick inserted in center comes out clean. Cool 5 minutes before serving. PER 1-CUP SERVING 372 CAL; 13 G PROT; 22 G TOTAL FAT (13 G SAT FAT); 4 G CARB; 31 MG CHOL; 510 MG SOD; 4 G FIBER; 7 G SUGARS
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