Corn Pudding
- Number of Servings: 4
Ingredients
15.25 oz can whole corn (no salt is best), drained2 large eggs (you can use egg substitute)1/2 cup skim milk1 Tbsp cornstarch1 Tbsp sugar (to taste)optional -- for color and added taste, chop up a red or green bell pepper, or add chives and other herbs.
Preheat oven to 350. Grease a small casserole with butter or oil.
Drain corn and put into casserole. Beat eggs, milk and cornstarch together and pour over corn.
Bake for 40-45 minutes, until middle is no longer soggy.
Makes 4 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ELENASAN.
Drain corn and put into casserole. Beat eggs, milk and cornstarch together and pour over corn.
Bake for 40-45 minutes, until middle is no longer soggy.
Makes 4 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ELENASAN.
Nutritional Info Amount Per Serving
- Calories: 119.5
- Total Fat: 3.4 g
- Cholesterol: 106.9 mg
- Sodium: 56.1 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.6 g
- Protein: 5.9 g
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