Corn Pudding

Recipe By : The Los Angeles Times
Serving Size :8
Categories :Vegetables Side Dish

1 tablespoon butter --plus more
1 cup corn kernels
1/4 cup flour
1 tablespoon sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 cup nonfat egg substitute equal to 4 eggs
2 1/4 cups milk (1%)
Nonstick cooking spray --as needed
Freshly-grated nutmeg --for garnish

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.

Formatted by Joe Comiskey -

Recipe USA Group

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