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Corn Pudding
Ingredients:
2 cups grated fresh corn kernals - (abt 12 ears)
1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup egg substitute
1 cup evaporated fat-free (skim) milk
1 tablespoon reduced-fat margarine
Yield:
8 Servings
Method:
Grate the corn from the ears into a large bowl. Add the flour, sugar, salt, and pepper to the corn and stir.
Heat the oven to 325 degrees. In a separate bowl, beat the egg substitute and milk for 3 minutes and add to the corn mixture.
Pour the pudding into a nonstick loaf pan and place in the oven in a hot water bath. Bake for 30 minutes or until the pudding is firm to the touch.
This recipe yields 8 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Starch.
Nutrition Facts: Calories 103; Calories from Fat 12; Fat 1g; Saturated Fat 0g; Cholesterol 1mg; Sodium 401mg; Carbohydrates 17g; Dietary Fiber 1g; Sugars 6g; Protein 7g.