Corn Pudding Recipe - Cooking Index
Corn Pudding Recipe - Cooking Index
| 2 cups | 125g / 4.4oz | Grated fresh corn kernals - (abt 12 ears) |
| 1 tablespoon | 15ml | Flour |
| 1 tablespoon | 15ml | Sugar |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 cup | 198g / 7oz | Egg substitute |
| 1 cup | 237ml | Evaporated fat-free (skim) milk |
| 1 tablespoon | 15ml | Reduced-fat margarine |
Grate the corn from the ears into a large bowl. Add the flour, sugar, salt, and pepper to the corn and stir.
Heat the oven to 325 degrees. In a separate bowl, beat the egg substitute and milk for 3 minutes and add to the corn mixture.
Pour the pudding into a nonstick loaf pan and place in the oven in a hot water bath. Bake for 30 minutes or until the pudding is firm to the touch.
This recipe yields 8 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Starch.
Nutrition Facts: Calories 103; Calories from Fat 12; Fat 1g; Saturated Fat 0g; Cholesterol 1mg; Sodium 401mg; Carbohydrates 17g; Dietary Fiber 1g; Sugars 6g; Protein 7g.
Source:
American Diabetes Association at http://www.diabetes.org
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