Low-Fat Fresh Corn Pudding

Directions

1. 1
   Combine corn, cheese, egg substitute and pimiento in a large bowl, stirring well.
2. 2
   Combine 1 cup milk and flour in a small bowl, stirring until smooth.
3. 3
   Add remaining 1 cup milk, sugar and next 3 ingredients; stir well.
4. 4
   Add flour mixture to corn mixture, stirring well.
5. 5
   Pour corn mixture into a shallow 2-quart casserole, coated with vegetable cooking spray; place in a 13 x 9 x 2-inch baking pan.
6. 6
   Add hot water to pan to a depth of 1-inch.
7. 7
   Bake, uncovered, at 325° for 1 hour and 20 minutes, or until a knife inserted in center comes out clean.
8. 8
   Let stand 5 minutes.
9. 9
   Fat: 4.5 grams per serving.