ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn Pudding

Prep time 12 mins
Cook time 40 mins
Stand time 5 mins
Yield 12 servings (serving size: 2/3 cup)
If fresh corn is out of season or you're pressed for time, use thawed and drained frozen whole-kernel corn.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingredients in a small bowl.

  3. 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.

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

Oxmoor House Healthy Eating Collection