Country Corn Pudding
Creamed corn, corn grits, and whole-kernel corn make a fine corn pudding for the table!
Serves: 7 servings
- 2 cups skim or low-fat milk
- 1/2 cup quick-cooking yellow corn grits*
- 1/4 cup finely chopped onion
- 1 tablespoon sugar
- 1/8 teaspoon ground white pepper
- 1 can (8 ounces) creamed corn
- 1 can (8 ounces) whole kernel corn, drained
- 1/4 cup plus 2 tablespoons evaporated skim milk
- 3/4 cup fat-free egg substitute
- 1/2 teaspoon baking powder
- * Look for grits that cook in 3 to 5 minutes.
- Place the milk, grits, onion, sugar, and pepper in a 2 1/2-quart nonstick pot, and stir to mix. Cook over medium heat, stirring frequently, until the mixture begins to boil. Reduce the heat to low, cover, and simmer, stirring frequently, for about 5 minutes, or until thick and bubbly.
- Remove the pot from the heat, and stir in first the creamed and whole kernel corn, then the evaporated milk, and, finally, the egg substitute. Sprinkle the baking powder over the top, and stir to mix well.
- Coat a 2-quart casserole dish with nonstick cooking spray, and pour the pudding mixture into the dish. Place the dish in a large roasting pan, and add hot tap water to the pan until it reaches halfway up the sides of the dish.
- Bake uncovered at 350°F for 50 minutes, or until a sharp knife inserted in the center of the dish comes out clean. Remove the dish from the oven, and let sit for 10 minutes before serving.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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