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.
- 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
- Preheat oven to 325°F. Coat a 1 1/2- or 2-quart soufflé or baking dish with cooking spray.
- 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 & Notes
- 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.
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.
Nutrition Bonus: Selenium (20% daily value).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 medium-fat meat
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- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- July/August 1993