Corn Pudding

1 Review
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Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
8 servings (serving size: 1 square)
By Donata Maggipinto
September 2005
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

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Ratings & Reviews

sarabranscum's Review

sarabranscum
July 28, 2013
This is a good basic recipe. It could also be baked in individual ramekins and unmoved onto the plate for a nice presentation. Crumbled goat cheese also works instead of cream cheese.