Corn Pudding

Recipe Ingredients

1 tablespoon	15ml	Butter - plus more
1 cup	62g / 2.2oz	Corn kernels
1/4 cup	15g / 0.5oz	Flour
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Baking powder
1 teaspoon	5ml	Salt
1 cup	198g / 7oz	Nonfat egg substitute equal to 4 eggs
2 1/4 cups	533ml	Milk (1%)
		Nonstick cooking spray - as needed
		Freshly-grated nutmeg - for garnish

Recipe Instructions

Heat the oven to 350 degrees. Lightly butter an 8-inch-square glass baking dish.

Cook the corn in the butter in a skillet until tender, 5 minutes.

Combine the flour, sugar, baking powder and salt in a large bowl. Make a well in the center. Combine the egg substitute and milk and pour into the well. Stir just until the dry ingredients are moistened and blended in. Stir in the corn, then pour the mixture into the dish. Set the dish in a larger pan of warm water. Bake until set, stirring halfway through, about 40 minutes.

Remove the pudding from the oven. Heat the broiler. Lightly spray the top of the pudding with cooking spray. Place the pudding under a broiler just until the top is golden brown, about 5 minutes. Sprinkle the pudding with a little nutmeg.

This recipe yields 6 to 8 servings.

Each of 8 servings: 87 calories; 457 mg sodium; 5 mg cholesterol; 2 grams fat; 1 gram saturated fat; 12 grams carbohydrates; 6 grams protein; 0.52 gram fiber.

Source:
The Los Angeles Times, 07-17-2002

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