Recipe Image

Corn-on-the-Cob Pudding

  • 30 m
  • 3 h 25 m
Diabetic Living Magazine
“Fresh summer corn meets up with Italian bread and jalapeño peppers in this calorie-trimmed corn casserole. Serve it alongside grilled chicken or steak at your next summer gathering.”


    • 3 ears fresh sweet corn or 1½ cups frozen whole kernel corn, thawed
    • 1 tablespoon olive oil
    • 1 cup finely chopped onion
    • 12 ounces country-style Italian bread, cut into 1-inch pieces (6 cups)
    • 2-3 fresh jalapeño chile peppers, seeded and finely chopped (see Tip)
    • 2 cups fat-free milk
    • 1 cup egg substitute


  • 1 If using fresh corn, cut corn from cobs; set aside. Lightly coat a 2-quart square baking dish with cooking spray; set aside. Heat oil in a large skillet over medium heat. Add onion; cook for 3 to 4 minutes or until the onion is tender, stirring occasionally. Stir in the corn. Cook and stir for 2 minutes more. Remove from heat; cool slightly.
  • 2 Toss together bread, chile peppers, and the corn mixture in a large bowl. Combine milk and egg substitute in a medium bowl; add to the bread mixture. Transfer to the prepared baking dish. Cover with foil and chill for 2 to 24 hours.
  • 3 Preheat oven to 350°F. Bake, uncovered, for about 45 minutes or until lightly browned and set in center. Let stand on a wire rack for 10 minutes before serving.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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