Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Corn Pudding

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.

Cooking Light SEPTEMBER 2005

  • Yield: 8 servings (serving size: 1 square)

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.

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
advertisement

Go to Full Version of

Corn Pudding Recipe

advertisement