Fresh Corn Bread Pudding

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Simple ingredients, such as corn, bread, milk, and cheese, render this side dish versatile enough for breakfast with country ham or an elegant dinner with filet mignon and asparagus.
8 servings (serving size: 1 cup)


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1 (3/4-pound) loaf country-style bread (such as Pepperidge Farm Hearty Country White)
2 teaspoons butter
3 cups fresh corn kernels (about 6 ears)
3 garlic cloves, minced
3 cups fat-free milk
1 cup egg substitute
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) shredded sharp white cheddar cheese
Cooking spray


Preheat oven to 300°.

Trim crust from bread; discard crust. Cut bread into 2-inch cubes. Place bread cubes on a baking sheet. Bake at 300° for 30 minutes or until bread is toasted, turning occasionally.

Increase oven temperature to 425°.

Heat butter in a large nonstick skillet over medium-high heat. Add corn and garlic to pan; cook 4 minutes or until lightly browned, stirring occasionally. Combine milk, egg substitute, salt, and black pepper in a large bowl, stirring with a whisk.

Add corn mixture and cheese to milk mixture, and stir to combine. Fold in the bread cubes.

Pour corn mixture into a 2-quart baking dish coated with cooking spray; let stand 10 minutes. Bake at 425° for 40 minutes or until puffed and set.

Created date

August 2004

Nutritional Information

Calories 254
Caloriesfromfat 30 %
Fat 8.5 g
Satfat 4.5 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 15 g
Carbohydrate 32.5 g
Fiber 3.3 g
Cholesterol 23 mg
Iron 1.6 mg
Sodium 691 mg
Calcium 272 mg