2010 Makeover Corn Pudding

By boandozzy

1 piece equals 197 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 403 mg sodium, 35 g carbohydrate, 3 g fiber, 8 g protein.

Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Makeover Corn Pudding in Healthy Cooking August/September 2009, p23

Ingredients

• 1/3 cup all-purpose flour
• 2 tablespoons sugar
• 1 cup fat-free milk
• 3/4 cup egg substitute
• 1 tablespoon butter, melted
• 1 teaspoon salt
• 8 cups frozen corn, thawed
• 1 can (14-3/4 ounces) cream-style corn
• 1 cup (4 ounces) shredded sharp cheddar cheese

Preparation

Step 1

In a large bowl, combine flour and sugar. Whisk in the milk, egg substitute, butter and salt. Stir in the corn, cream-style corn and cheese.

Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 50-55 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.