Corn Pudding

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

If you use frozen corn, thaw it before adding it to the recipe. If you can't find fresh chives, chop the green part of green onions.

Yield: 8 servings (serving size: 1 square)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 32%
  • Fat: 4.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 6.5g
  • Carbohydrate: 14.4g
  • Fiber: 1.7g
  • Cholesterol: 31mg
  • Iron: 0.8mg
  • Sodium: 308mg
  • Calcium: 80mg

Ingredients

  • 3 cups corn kernels (about 6 ears)
  • 1/4 cup chopped fresh chives
  • 1 tablespoon chopped fresh thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups 1% low-fat milk
  • 1/2 cup egg substitute
  • 2 tablespoons 1/3-less-fat cream cheese
  • 1 large egg, lightly beaten
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Combine corn, chives, thyme, salt, and pepper in a medium bowl. Combine milk, egg substitute, cream cheese, and egg in a medium bowl. Add the milk mixture to the corn mixture, and stir well to combine. Pour the corn mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 55 minutes or until top of pudding is golden brown.
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