Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998


Recipe Summary

8 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Coat a 1 1/2-quart baking dish with cooking spray, and sprinkle with 2 teaspoons cornmeal.

  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 5 ingredients (onion through bacon), and saute 3 minutes or until tender. Stir in corn kernels and 1 cup milk. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Add 1/3 cup cornmeal, stirring with a whisk. Combine 1/2 cup milk and egg; stir well with a whisk. Add to cornmeal mixture in skillet; stir well. Stir in chives.

  • Spoon mixture into prepared dish. Bake pudding at 350° for 30 minutes or until lightly browned and set. Let stand for 15 minutes.

Nutrition Facts

143 calories; calories from fat 26%; fat 4.1g; saturated fat 1.6g; mono fat 1.4g; poly fat 0.6g; protein 7.9g; carbohydrates 20.5g; fiber 2.6g; cholesterol 41mg; iron 0.8mg; sodium 313mg; calcium 66mg.