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 350°F. 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. |