Corn Pudding

Name: Corn Pudding
Ingredients: 1/4 cup; 1/4 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups fat-free evaporated milk; 1 1/2 cups egg substitute; 2 tablespoons margarine, melted; 6 cups fresh corn kernels (about 12 ears); Cooking spray

9 ingredients

5 steps

Ingredients

1/4 cup
1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fat-free evaporated milk
1 1/2 cups egg substitute
2 tablespoons margarine, melted
6 cups fresh corn kernels (about 12 ears)
Cooking spray

Directions

1

Preheat oven to 350°.
2

Combine first 4 ingredients; set aside.
3

Combine milk, egg substitute, and margarine in a large bowl. Gradually add flour mixture, stirring until smooth. Stir in corn. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray.
4

Bake, uncovered, at 350° for 40 to 45 minutes or until deep golden and set. Let stand 5 minutes before serving.
5

Tip: If fresh corn is out of season, you can use thawed and drained frozen whole-kernel corn.