Chive Corn Pudding

Yield: 4 servings (1 cup each)

2 ears corn, husks and silks removed; or 2 cups frozen corn thawed
2 cups 1-percent milk
2 tablespoons low-fat sour cream
2 eggs
2 tablespoons flour
1 tablespoon sugar
2 tablespoons minced chives
1/2 cup low-fat cheddar cheese

Preheat the oven to 350 F. If using fresh corn, use a sharp knife
to scrape the corn from the cob. Combine the corn with the remaining
ingredients in a food processor or blender. Spray a casserole dish with
nonstick spray. Pour the corn pudding into the casserole dish. Bake
uncovered for 35-40 minutes until pudding is set and tester put in the
center comes out clean.

Calories: 215 Protein: 14 g Sodium: 196 mg Cholesterol: 115 mg Fat: 6 g
Carbohydrates: 29 g Exchanges: 1-1/2 Starch, 1 Lean Meat, 1/2 Fat-free
Milk

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