Creamy Corn Pudding Recipe
Ingredients
4 cups fresh or frozen (thawed) whole kernel corn
1/2 cup chopped onion
1 1/2 cups skim milk
3/4 cup fat-free egg substitute
3 tablespoons unbleached flour
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
Directions
1. Place 1 1/2 cups of the corn and all of the remaining ingredients in a blender or food processor. Process for 1 minute, or until the mixture is smooth. Place the processed mixture in a large bowl, add the remaining corn kernels, and stir to mix well.
2. Coat a 2 1/2-quart casserole dish with nonstick cooking spray, and pour the corn mixture into the dish. Bake at 350°F for 1 hour and 15 minutes, or until a sharp knife inserted midway between the center of the dish and the rim comes out clean. Remove the dish from the oven, and let sit for 10 minutes before serving.
2. Coat a 2 1/2-quart casserole dish with nonstick cooking spray, and pour the corn mixture into the dish. Bake at 350°F for 1 hour and 15 minutes, or until a sharp knife inserted midway between the center of the dish and the rim comes out clean. Remove the dish from the oven, and let sit for 10 minutes before serving.
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