Corn Pudding

Ingredients

• 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

Preparation

1. Preheat oven to 350°.
2. Combine first 4 ingredients; set aside.
3. 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.
4. Bake, uncovered, at 350° for 40 to 45 minutes or until deep golden and set. Let stand 5 minutes before serving.
5. Tip: If fresh corn is out of season, you can use thawed and drained frozen whole-kernel corn.