Creamed Corn pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
14 serving "Great Value" Golden Sweet Whole Kernel Corn, No Salt Added (.5cups) 2 serving Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp 12 serving Egg Beaters (Publix Eggstirs) (by FUELINTHEFIRE) 13 serving Half & Half, Fat Free, 2 Tbsp (Great Value Brand) .25 cup Wheat flour, white, all-purpose, unenriched 2 tbsp Argo Cornstarch 5 tsp Sugar - C&H Pure Cane Granulated White Sugar
Melt 2 tbsp Smart Balance in large skillet, add two cans of drained and rinsed corn, stir until corn is hot. Add 1.5 cups fat free half and half and bring back to simmer. Mix cornstarch with 2 tbsp of water and add to skillet to thicken. Stir constantly until thickened. Cool this mixture down. In a desperate bowl, add the other 2 cans of drained and rinsed corn, flour, sugar and egg substitute and mix well. At this point add salt(or salt substitute), pepper, cayenne to taste. Add the cooled creamed corn mix to the bowl and combo e. Pour this into a 2 qt casserole dish and bake at 350 for 1 to 1.5 hours. Serve hot.
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user CJSIM77.
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user CJSIM77.
Nutritional Info Amount Per Serving
- Calories: 1,808.8
- Total Fat: 24.3 g
- Cholesterol: 0.0 mg
- Sodium: 2,015.6 mg
- Total Carbs: 262.8 g
- Dietary Fiber: 42.8 g
- Protein: 116.2 g
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