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Categories: Sides, Vegetarian

Corn Pudding

But why is that? We all know corn doesn't need it. Fresh corn, all by itself, is so sweet and so creamy it needs very little--or nothing at all. We looked at salads and soups, even puddings and waffles, and ... Read more

Total time: 55 minutes | Serves 6 to 8
  • 1 tablespoon butter, plus more for preparing pan
  • 1 cup corn kernels
  • 1/4 cup flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup nonfat egg substitute (equivalent to 4 eggs)
  • 2 1/4 cups (1%) milk
  • Nonstick cooking spray
  • Freshly grated nutmeg, for garnish

Step 1Heat the oven to 350 degrees. Lightly butter an 8-inch-square glass baking dish.

Step 2Cook the corn in the butter in a skillet until tender, 5 minutes.

Step 3Combine the flour, sugar, baking powder and salt in a large bowl. Make a well in the center. Combine the egg substitute and milk and pour into the well. Stir just until the dry ingredients are moistened and blended in. Stir in the corn, then pour the mixture into the dish. Set the dish in a larger pan of warm water. Bake until set, stirring halfway through, about 40 minutes.

Step 4Remove the pudding from the oven. Heat the broiler. Lightly spray the top of the pudding with cooking spray. Place the pudding under a broiler just until the top is golden brown, about 5 minutes. Sprinkle the pudding with a little nutmeg.

Each of 8 servings:
87 calories; 457 mg sodium; 5 mg cholesterol; 2 grams fat; 1 gram saturated fat; 12 grams carbohydrates; 6 grams protein; 0.52 gram fiber.
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