Low-Fat Fresh Corn Pudding
Low-Fat Fresh Corn Pudding is an moderately easy dinner. Made with 4 c. fresh corn, cut from cob (about 3 large ears), 2 c. (8 oz.) shredded reduced fat sharp cheddar cheese, 1 c. frozen egg substitute, thawed, 1 (4 oz.) jar diced pimiento, drained and 2 c. evaporated skimmed milk, divided, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Combine corn, cheese, egg substitute and pimiento in a large bowl, stirring well.
Combine 1 cup milk and flour in a small bowl, stirring until smooth.
Add remaining 1 cup milk, sugar and next 3 ingredients; stir well.
Add flour mixture to corn mixture, stirring well.
Pour corn mixture into a shallow 2-quart casserole, coated with vegetable cooking spray; place in a 13 x 9 x 2-inch baking pan.
Add hot water to pan to a depth of 1-inch.
Bake, uncovered, at 325Β° for 1 hour and 20 minutes, or until a knife inserted in center comes out clean.
Let stand 5 minutes.
Fat: 4.5 grams per serving.
π· Perfect Pairings
Complete your meal with these
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