Corn Pudding
This creamy corn pudding is a great accompaniment to roast chicken or pork tenderloin. If you're so inclined, you can add a diced red or green pepper, increase the amount of scallion and basil, or make it spicier by using more cayenne.
  • 2 cups low-fat (1%) milk
  • 3 tablespoons flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs
  • 1 large egg white
  • 5 cups frozen corn kernels, thawed and well drained
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped fresh basil

1. Preheat the oven to 325°F. Spray a shallow 1-1/2-quart baking dish with nonstick cooking spray.

2. In a large saucepan, whisk the milk into the flour until smooth. Bring to a boil, reduce to a simmer, and cook, whisking frequently, until the mixture is very slightly thickened, about 2 minutes. Stir in the sugar, salt, and cayenne.

3. Remove from the heat. In a medium bowl, whisk together the whole eggs and egg white. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture to warm it, whisking constantly.

4. Whisk the warmed egg mixture back into the saucepan and simmer, whisking constantly, just until the mixture is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in the corn, scallions, and basil.

5. Spoon the mixture into the baking dish and place the baking dish in a large roasting pan. Place the roasting pan on the oven rack and pour in enough hot water to come halfway up the sides of the baking dish. Bake for 50 to 60 minutes, or until the pudding is set but still a bit wobbly in the center.

Nutritional Information
Per serving: 206 calories, 3.7g total fat (1.2g saturated), 74mg cholesterol, 4g dietary fiber (1.1g soluble), 38g carbohydrate, 10g protein, 367mg sodium.
Good source of: folate, lutein (and zeaxanthin), niacin, potassium, riboflavin, selenium, vitamin B12, vitamin B6

Date Published: 09/19/2005 > Printer-friendly Version

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