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Southern Corn Pudding

Categories: Comfort Foods
Type: Side Dishes

This version of corn pudding is a bit creamier and a bit sweeter than the traditional recipe.

Serves: Serves: 6


  • 2 eggs or equivalent in egg substitute
  • 1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
  • 2 tablespoons Land O Lakes no-fat sour cream
  • 1 teaspoon dried parsley flakes
  • 1 tablespoon pourable Sugar Twin or Sprinkle Sweet
  • 1/8 teaspoon black pepper
  • 2 1/2 cups frozen whole-kernel corn, thawed
  • 7 small fat-free saltine crackers, made into fine crumbs

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  1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
  2. In a large bowl, combine eggs, evaporated skim milk, and sour cream. Stir in parsley flakes, Sugar Twin, and black pepper. Add corn. Mix well to combine.
  3. Spread mixture into prepared baking dish.
  4. Evenly sprinkle cracker crumbs over top. Lightly spray crumbs with butter-flavored cooking spray.
  5. Bake for 40 to 45 minutes.
  6. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
  • 1. Thaw corn by placing in a colander and rinsing under hot water for one minute. 2. A self-seal sandwich bag works great for crushing crackers.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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