Corn Pudding

Oxmoor House
16 servings (serving size: 1/2 cup)


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1/4 cup
1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fat-free evaporated milk
1 1/2 cups egg substitute
2 tablespoons margarine, melted
6 cups fresh corn kernels (about 12 ears)
Cooking spray


Preheat oven to 350°.

Combine first 4 ingredients; set aside.

Combine milk, egg substitute, and margarine in a large bowl. Gradually add flour mixture, stirring until smooth. Stir in corn. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray.

Bake, uncovered, at 350° for 40 to 45 minutes or until deep golden and set. Let stand 5 minutes before serving.

Tip: If fresh corn is out of season, you can use thawed and drained frozen whole-kernel corn.

Created date

April 2008

Nutritional Information

Calories 122
Caloriesfromfat 0.0 %
Fat 2.3 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.9 g
Carbohydrate 20.4 g
Fiber 2 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 243 mg
Calcium 0.0 mg