Fresh Corn Pudding

13 ingredients
12 steps

Ingredients

  • 4 c. fresh cut from cob (about 3 large ears)
  • 8 oz. shredded reduced fat sharp Cheddar cheese
  • 1 c. frozen Egg Beaters, thawed
  • 4 oz. jar diced pimiento, drained
  • 2 c. skimmed evaporated milk, divided
  • 1/2 c. flour
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper
  • 1/2 tsp. mace
  • vegetable cooking spray
  • 1/4 c. chopped green peppers
  • 1/4 can chopped sweet red peppers

Directions

  1. 1
    Combine corn, cheese, egg substitute and pimiento in large bowl.
  2. 2
    Mix well.
  3. 3
    Combine 1 cup milk and flour in small bowl.
  4. 4
    Stir smooth.
  5. 5
    Add remaining 1 cup milk, sugar and next 3 ingredients. Stir well!
  6. 6
    Add flour to corn.
  7. 7
    Mix. Pour corn into 2-quart casserole coated with vegetable oil spray.
  8. 8
    Place in a 13 x 9 x 2-inch pan.
  9. 9
    Add hot water to a depth of 1-inch.
  10. 10
    Bake uncovered at 325° for 35 minutes.
  11. 11
    Sprinkle peppers over corn.
  12. 12
    Bake an additional 45 minutes.

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