Creamy Corn Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons light butter1 medium onion, diced2 stalks celery, diced 2 large parsnips, peeled and diced 3 1/2 cups frozen corn1/4 teaspoon coriander1/4 teaspoon nutmeg1/2 teaspoon black pepper3/4 cup egg substitute3/4 cup skim milk2 cups non-fat evaporated milk
Traditional corn pudding: 3 times the fat and almost twice the calories as mine!
Cool the vegetables slightly before adding to egg mixture to avoid curdling the pudding.
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Preheat the oven to 375 degrees. Coat a 9"x13" baking dish with nonstick cooking spray.
Place a large saut� pan over moderate heat, adding the butter once the pan is hot.
When the butter begins to foam, add the onions, celery, and parsnips. Saute, stirring often, for about 5 minutes until the vegetables start to soften. Add the spices and corn, cover and cook for 3 minutes. Remove from heat, and allow to cool slightly.
Whisk the egg substitute and both milks in a medium bowl. Add the cooled vegetables to the bowl, then pour the mixture into the baking dish. Bake for 30 minutes and remove from the oven. Let the pudding cool for five minutes before serving.
Makes 8 one-cup servings.
Cool the vegetables slightly before adding to egg mixture to avoid curdling the pudding.
--
Preheat the oven to 375 degrees. Coat a 9"x13" baking dish with nonstick cooking spray.
Place a large saut� pan over moderate heat, adding the butter once the pan is hot.
When the butter begins to foam, add the onions, celery, and parsnips. Saute, stirring often, for about 5 minutes until the vegetables start to soften. Add the spices and corn, cover and cook for 3 minutes. Remove from heat, and allow to cool slightly.
Whisk the egg substitute and both milks in a medium bowl. Add the cooled vegetables to the bowl, then pour the mixture into the baking dish. Bake for 30 minutes and remove from the oven. Let the pudding cool for five minutes before serving.
Makes 8 one-cup servings.
Nutritional Info Amount Per Serving
- Calories: 157.4
- Total Fat: 3.5 g
- Cholesterol: 4.6 mg
- Sodium: 106.4 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 4.1 g
- Protein: 6.7 g
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