Corn Pudding

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  large

  eggs

1/4

  cup

  unsalted butter -- melted

2

  tablespoons

  sugar

1/2

  cup

  2% low-fat milk

1/2

  cup

 low fat sour cream

2

  cups

  frozen corn -- defrosted

14 3/4

  ounces

  creamed corn -- low calorie

1

  teaspoon

  baking powder

1/4

  cup

  cornmeal

  vegetable cooking spray

Heat oven to 350F. Spray 2 quart casserole dish.

Beat eggs until fluffy.

Add butter, sugar, baking powder, cornmeal, and sour cream. Mix together.

Add corn and stir to incorporate.

Pour into casserole and bake for 45 to 60 minutes or until golden brown.

Makes 8 servings.

Per Serving: 197 Calories; 9g Fat (37.2% calories from fat); 5g Protein; 27g Carbohydrate; 4g Dietary Fiber; 73mg Cholesterol; 107mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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