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. Source: EatingWell Magazine, July/August 1993

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 325 degrees F. Coat a 1 1/2- or 2-quart souffle or baking dish with cooking spray.

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  • 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.

  • 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.

  • 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.

Tips

Tip: To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Nutrition Facts

143 calories; 3.9 g total fat; 1.4 g saturated fat; 96 mg cholesterol; 523 mg sodium. 342 mg potassium; 17.8 g carbohydrates; 1.2 g fiber; 8 g sugar; 10.3 g protein; 413 IU vitamin a iu; 4 mg vitamin c; 48 mcg folate; 145 mg calcium; 1 mg iron; 36 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/02/2013
Recipe is very eggy and not creamy. I prefer a creamy and sweet pudding. Make sure you use a very sweet type of corn. Pros: Low Fat Easy to Make Cons: Eggy Not Sweet Read More
Rating: 5 stars
11/30/2011
Hit of the party! Everyone said this was the best dish of the evening. It was super easy and quick to make - I even used frozen corn instead of fresh and it still tasted exceptionally yummy! We've never tasted corn pudding so I do not have anything to compare it to however I'd make it again in a heartbeat! Pros: Easy quick low-calorie unique Cons: none Read More