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20 minute dinner recipes

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Corn Pudding

http://www.eatingwell.com/recipes/corn_pudding.html

From EatingWell:  July/August 1993

We thought that lightening a corn pudding was as easy as leaving out a few of the egg yolks and using low-fat milk, but the resulting custard was disappointing. The Test Kitchen found that nonfat evaporated milk, rather than regular nonfat milk, produced a custard with a creamier consistency and less than half the fat. For additional creaminess, and to intensify the sweet corn flavor, we pureed half the corn.

6 servings | Active Time: 20 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Preheat oven to 325°F. Coat a 1 1/2- or 2-quart soufflé or baking dish with cooking spray.
  2. Combine 1 cup corn and flour in a food processor or blender; process until smooth. Whisk eggs and egg whites in a large bowl. Stir in the pureed corn, the remaining 1 cup kernels, evaporated milk, salt and pepper. Pour the mixture into the prepared dish. Bake for 30 minutes.
  3. Meanwhile, melt butter in a small saucepan over low heat and cook until a light, nutty brown, 30 seconds to 4 minutes, depending on your stove. Add breadcrumbs and cook, stirring frequently, until the crumbs darken slightly, 1 to 1 1/2 minutes.
  4. When the pudding has baked for 30 minutes, sprinkle the breadcrumbs on top and continue to bake until a knife inserted near the center comes out clean, 25 to 35 minutes more. Serve immediately.

Nutrition

Per serving : 145 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 109 mg Cholesterol; 19 g Carbohydrates; 10 g Protein; 2 g Fiber; 523 mg Sodium; 348 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 medium-fat meat

Tips & Notes