Fresh Corn Pudding

Directions

1. 1
   Combine
2. 2
   first 7
3. 3
   ingredients, stirring well. Combine egg substitute and evaporated skimmed milk;
4. 4
   add to the corn mixture. Spoon
5. 5
   mixture
6. 6
   into a 1 quart casserole coated with cooking spray.
7. 7
   Place dish in a larger shallow pan; add water to a depth of 1 inch to pan.
8. 8
   Bake at 350° for 1 hour or until a
9. 9
   knife inserted in center comes out clean.
10. 10
    Yield:
11. 11
    6 servings (102 calories per 1/2 cup serving).