Iowa Corn Pudding

By ctaubenheim

From Fast & Healthy Magazine

Ingredients

• 1/2 cup egg substitutea or 2 large eggs
• 2 large egg whites
• 3 Tbsp all purpose flour
• 1 Tbsp sugar
• 1/2 tsp freshly ground black pepper
• 1 can (16 1/2 oz cream style corn
• 2 cups fresh corn kernels or frozen corn, thawed & drained
• 1 cup (4oz) shredded Velvetta process cheese
• 1/2 cup finely chopped red bell pepper
• 1/3 cup 2% low fat milk
• 1 Tbsp unsalted butter substitute
• 1/4 tsp paprika
• Sprigs of fresh parsley

Preparation

Step 1

Preheat the oven to 350. Spray an 8 inch round baking dish with nonstick cooking spray. (A deep dish pie plate works well). Place in the oven to heat. Meanwhile, in a large bowl, using an electric mixer set on high, beat the egg substitute (or the whole eggs) and egg whites with the flour, sugar and black pepper until smooth. Stir in the creamed corn, corn kernels, cheese, bell pepper and milk. Pour into the hot baking dish and bake until heated thru and bubbly.