Creamy Corn Pudding
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Creamy Corn Pudding calories by ingredient
Introduction
Corn pudding is a Southern favorite, but boy is it heavy. I lightened it up and pumped it up with vegetables. This dish has 4g fiber per serving! Corn pudding is a Southern favorite, but boy is it heavy. I lightened it up and pumped it up with vegetables. This dish has 4g fiber per serving!Number of Servings: 8
Ingredients
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2 tablespoons light butter
1 medium onion, diced
2 stalks celery, diced
2 large parsnips, peeled and diced
3 1/2 cups frozen corn
1/4 teaspoon coriander
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
3/4 cup egg substitute
3/4 cup skim milk
2 cups non-fat evaporated milk
Directions
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 sauté 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 sauté 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.
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