Corn Pudding
For a healthy twist on corn pudding, we use nonfat evaporated milk, rather than regular nonfat milk, to produce a custard with a creamy consistency and less than half the fat of traditional versions. For additional creaminess, and to intensify the sweet corn flavor, we puree half the corn.
Gallery
Ingredients
Directions
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
1 starch, 1 medium-fat meat