Corn Pudding

Oxmoor House
If fresh corn is out of season or you're pressed for time, use thawed and drained frozen whole-kernel corn.
12 servings (serving size: 2/3 cup)


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3 tablespoons sugar
1/4 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups fat-free evaporated milk
1 1/2 cups egg substitute
2 tablespoons butter, melted
6 cups fresh corn kernels (about 12 ears)
Cooking spray


Prep: 12 Minutes
Cook: 40 Minutes
Stand: 5 Minutes

Preheat oven to 350°.

Combine first 5 ingredients in a small bowl.

Combine milk, egg substitute, and butter 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.

Created date

March 2010

Nutritional Information

Calories 165
Fat 4.0 g
Satfat 1.5 g
Protein 9.8 g
Carbohydrate 25.0 g
Cholesterol 7 mg
Iron 1.4 mg
Sodium 364 mg
Caloriesfromfat 20 %
Fiber 0.6 g
Calcium 188 mg