Corn Pudding
 
 
recipe by : the los angeles times 
serving size :8 
categories :vegetables side dish 
 
1 Tbsp  butter --plus more
1 cup  corn kernels
1/4 cup  flour
1 Tbsp  sugar
1/2 tsp  baking powder
1 tsp  salt
1 cup  nonfat egg substitute equal to 4 eggs
2-1/4 cup  milk (1%)
  nonstick cooking spray --as needed
  freshlygrated nutmeg --for garnish
 
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. 
 
formatted by joe comiskey - jcomis...@krypto.net 
 
recipe usa group 
 
-- 
(ID: 4789) Mirror: rec.food.recipes: Tue, Nov 23, 2004


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