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