Corn Pudding

Corn Pudding

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 cups fresh corn kernels, (about 2 large ears), divided (see Tip)
  • 2 tablespoons all-purpose flour
  • 3 large eggs
  • 3 large egg whites
  • 1 cup nonfat evaporated milk
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon butter
  • 2 tablespoons plain dry breadcrumbs

Preparation

  • Active

  • Ready In

  1. Preheat oven to 325°F. Coat a 1 1/2- or 2-quart souffle 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.
  • 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 information

  • Per serving: 143 calories; 4 g fat(1 g sat); 1 g fiber; 18 g carbohydrates; 10 g protein; 48 mcg folate; 96 mg cholesterol; 8 g sugars; 413 IU vitamin A; 4 mg vitamin C; 145 mg calcium; 1 mg iron; 523 mg sodium; 342 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 medium-fat meat

Reviews 2

September 01, 2013
profile image
By: EatingWell User
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
November 30, 2011
profile image
By: hectk
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

More You'll Love