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.