Succotash Gratin

Ingredients

• 1 tablespoon butter
• 2 tablespoons dry bread crumbs
• 1 tablespoon vegetable oil
• ½ cup chopped onion
• 1 jalapeno pepper, seeded and finely minced
• 2 cups cooked baby lima beans
• 2 cups corn kernels
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 2 eggs, beaten
• 1 ½ cups half-and-half
• 2 tablespoons grated Monterey Jack cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    427 calories; 22 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 15 grams protein; 137 milligrams cholesterol; 131 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Preheat oven to 350 degrees. Use half the butter to grease a six-cup baking dish and dust the inside with half the bread crumbs.
2. In a skillet, heat the oil and saute the onion and jalapeno pepper until soft but not brown. Stir in the lima beans, corn kernels and cumin. Season to taste with salt and pepper and transfer to the prepared baking dish.
3. Mix the eggs and half-and-half together and pour over the vegetables in the baking dish. Sprinkle with cheese and remaining bread crumbs and dot with remaining butter.
4. Put in oven and bake 40 minutes, until set and browned on top. Serve hot or at room temperature.