Corn-And-Carrot Pudding

Recipe Ingredients

10 oz	284g	Frozen whole kernel corn - (1 package) thawed
1 cup	237ml	1% low-fat milk - divided
2 tablespoons	30ml	All-purpose flour
2 tablespoons	30ml	Maple syrup
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground nutmeg
3		Egg whites
2		Eggs
3/4 cup	82g / 2.9oz	Coarsely shredded carrot
		Vegetable cooking spray

Recipe Instructions

Place 1 cup corn, 1/2 cup milk, and flour in food processor, and process for 10 seconds.

Combine syrup and next 4 ingredients in a medium bowl; beat well with a wire whisk. Add remaining 1/2 cup milk, remaining whole kernel corn, the pureed corn mixture, and carrot, stirring with a wire whisk until blended.

Pour mixture into a 1-quart casserole coated with cooking spray. Cover; bake at 350F for 15 minutes. Uncover; bake an additional 40 minutes or until set. Yield: 4 servings (serving size: 3/4 cup).

Source:
Cooking Light, Sept 1994, page 85

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