Corn Pudding

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.

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1 Review for Corn Pudding

11/30/2011

hectk

Recommends this recipe

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

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