Three-Pepper Corn Pudding

• 1 medium sweet red pepper, chopped
• 6 green onions, thinly sliced
• 1 tablespoon olive oil
• 1 can (4 ounces) chopped green chilies, drained
• 3 medium jalapeno peppers, seeded and chopped
• 2 packages (10 ounces each) frozen corn, thawed, divided
• 1 can (12 ounces) reduced-fat evaporated milk
• 1/3 cup reduced-fat sour cream
• 1/4 cup fat-free milk
• 3 large egg whites
• 2 large eggs
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 3/4 teaspoon ground thyme

1. In a nonstick skillet, saute the red pepper and onions in oil until tender. Remove from the heat. Stir in the chilies, jalapenos and half of the corn. Transfer to a 13x9-in. baking dish coated with cooking spray.
2. In a blender, combine the remaining ingredients; add remaining corn. Cover and process for 3 minutes or until smooth. Pour over red pepper mixture.
3. Bake, uncovered, at 350u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean.

sweet red pepper, green onions, olive oil, green chilies, jalapeno peppers, frozen corn, milk, sour cream, milk, egg whites, eggs, cornstarch, salt, ground cumin, ground thyme

Taken from www.tasteofhome.com/recipes/three-pepper-corn-pudding/ (may not work)