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Corn Pudding

Corn Pudding

Oxmoor House JULY 2010

  • Yield: 16 servings (serving size: 1/2 cup)

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

Preheat oven to 350°.

Combine first 4 ingredients; set aside.

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.

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

Tip: If fresh corn is out of season, you can use thawed and drained frozen whole-kernel corn.

Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 0.0%
  • Fat: 2.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.9g
  • Carbohydrate: 20.4g
  • Fiber: 2g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 243mg
  • Calcium: 0.0mg
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Corn Pudding recipe

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