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Corn Pudding


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  • 1 tablespoon butter plus more
  • 1 cup corn kernels
  • 1/4 cup flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup nonfat egg substitute equal to 4 eggs
  • 2 1/4 cups milk (1%)
  • Nonstick cooking spray as needed
  • Freshly-grated nutmeg for garnish


Servings 6


Step 1

Heat the oven to 350 degrees. Lightly butter an 8-inch-square glass baking dish.

Cook the corn in the butter in a skillet until tender, 5 minutes.

Combine the flour, sugar, baking powder and salt in a large bowl. Make a well in the center. Combine the egg substitute and milk and pour into the well. Stir just until the dry ingredients are moistened and blended in. Stir in the corn, then pour the mixture into the dish. Set the dish in a larger pan of warm water. Bake until set, stirring halfway through, about 40 minutes.

Remove the pudding from the oven. Heat the broiler. Lightly spray the top of the pudding with cooking spray. Place the pudding under a broiler just until the top is golden brown, about 5 minutes. Sprinkle the pudding with a little nutmeg.

This recipe yields 6 to 8 servings.

Each of 8 servings: 87 calories; 457 mg sodium; 5 mg cholesterol; 2 grams fat; 1 gram saturated fat; 12 grams carbohydrates; 6 grams protein; 0.52 gram fiber.

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