Southern Corn Pudding
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
- Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
- 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.
- Spread mixture into prepared baking dish.
- Evenly sprinkle cracker crumbs over top. Lightly spray crumbs with butter-flavored cooking spray.
- Bake for 40 to 45 minutes.
- 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.
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.
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