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Corn Pudding

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: 1 square)
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.

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

Nutrition 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

How to Make It

  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.