Southwestern Corn Pudding

Name: Southwestern Corn Pudding
Ingredients: 1/4 cup sugar; 3 tablespoons all-purpose flour; 2 teaspoons baking powder; 1 1/2 teaspoons salt; 1/4 teaspoon ground cumin; 1 1/2 cups egg substitute; 2 cups fat-free half-and-half; 1/4 cup butter, melted; 6 cups fresh corn kernels (about 12 ears); 1 (4 1/2 ounce) canned diced green chiles; 1 cup 2% cheddar cheese (shredded)

11 ingredients

5 steps

Ingredients

1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon ground cumin
1 1/2 cups egg substitute
2 cups fat-free half-and-half
1/4 cup butter, melted
6 cups fresh corn kernels (about 12 ears)
1 (4 1/2 ounce) canned diced green chiles
1 cup 2% cheddar cheese (shredded)

Directions

1

Combine first 5 ingredients.
2

Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn, green chiles, and cheese. Pour mixture into lightly greased 9x13 casserole dish.
3

Microwave on high about 10 to 15 minutes Stir every two minutes until mixture is set.
4

*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
5

Note: If making 1/2 of recipe, use 8 x 8 dish.