Corn Pudding

Corn Pudding Recipe
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

Nutritional Information

Calories 113
Caloriesfromfat 32 %
Fat 4.1 g
Satfat 1.3 g
Monofat 1.1 g
Polyfat 1.4 g
Protein 6.5 g
Carbohydrate 14.4 g
Fiber 1.7 g
Cholesterol 31 mg
Iron 0.8 mg
Sodium 308 mg
Calcium 80 mg

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

Preheat oven to 350°.

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.