Creamy Corn Pudding
ingredients
2 Tbsp. olive oil
2 medium onions, diced
3 cups evaporated, nonfat milk
3 cups fresh whole-wheat bread crumbs (Place crustless whole-wheat bread, torn into chunks, in a food processor and process until crumbs form. Then measure out what you need.)
2 16-oz. bags frozen yellow corn, thawed and drained
1 (14 3/4-oz.) can cream-style corn
3 whole eggs
1 cup egg substitute
1/2 cup corn meal
1/2 cup whole-wheat flour
1/4 cup sugar or Splenda
1 Tbsp. hot sauce
Salt and pepper to taste
preparation
Makes 24 servings
Preparation time: 25 minutes
Cooking time: 45 minutes to 1 hour
1. Coat two 9-X-11-inch baking dishes with cooking spray. In a 6-quart saucepan, heat the olive oil over medium heat. Add the onions and sauté for 5 minutes. Add the milk and heat through.
2. Stir in the remaining ingredients until well mixed. Ladle into the prepared pans.
3. Place each of the corn pudding pans into separate larger pans. Pour boiling water into the larger pans to come halfway up the sides of the corn pudding pans. Bake for about 45 minutes to 1 hour until a knife inserted into the center of the pudding comes out clean.
nutrition
Serving size: 1/2 cup
Starch Exchanges: 1.5
Fat Exchanges: 0.5
Amount Per Serving
Calories: 139
Calories From Fat: 22
Total Fat: 2 grams
Saturated Fat: 0 grams
Cholesterol: 26 milligrams
Sodium: 160 milligrams
Total Carbohydrate: 24 grams
Dietary Fiber: 2 grams
Sugars: 8 grams
Protein: 7 grams
