Delicious and Healthy

In the Kitchen at Mooney Farms

 

I know that 90% of you are probably like me, you have a hunk of ham leftover after Easter dinner. Here’s our solution to use up all that leftover ham. It’s a healthy and delicious recipe that your whole family is sure to enjoy!

This recipe is a take on a Gouda Corn Pudding recipe we found in Relish Magazine by Serena Ball, but we have taken it to a whole new flavor level by adding our Bella Sun Luci Zesty Julienne Cut Sun Dried Tomatoes!

Now we just need a creative way to use up all those colored eggs!

Mediterranean Corn Pudding

1 ¾ cups 2% reduced fat milk

1/3 cup all-purpose flour

¾ cup Bella Sun Luci Zesty Julienne Cut sun dried tomatoes (or add more if you like it more spicy)

6 eggs, beaten

2 ½ cups fresh corn kernels

½ cup diced red or orange bell pepper

8 ounces cooked ham, ½ inch dice

½ cup chopped green onion

4 ounces Gouda cheese, shredded

¼ teaspoon freshly ground black pepper

 

Preheat oven to 375º. Lightly butter a 13 x 9 inch baking pan or coat with cooking spray.

Whisk together milk and flour.

 

Whisk in eggs.

 

Add remaining ingredients; stir until blended.

Pour mixture into prepared pan and bake, uncovered, until golden brown, 35 to 40 minutes. Serves 8. 

 

 

Enjoy!

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