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Corn and Squash Pudding

Vegetarian • 1 hr and 5 mins to make • Serves 6

Produce

1 10-ounce box Corn, frozen whole kernel
2 cloves Garlic
1 Onion
1/4 cup Parsley, fresh
1 10-ounce box Winter squash, frozen cooked

Refrigerated

3 Egg whites, large

Breakfast Foods

2 cups Cornflake cereal

Baking & Spices

1 Pinch Cayenne pepper
1/3 cup Cornmeal
1 Kosher salt and freshly ground black pepper
1/4 tsp Nutmeg

Oils & Vinegars

1 Cooking spray, Nonstick

Dairy

1 tbsp Butter, unsalted
1 1/2 cups Milk, 2-percent
Food Network's Healthy Eats

Corn and Squash Pudding

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