Sunday, July 8, 2007

Corn Pudding

I made this for Books & Snacks and amazingly enough, it isn't horrible for you. Be careful about overbaking this. It's going to look a little underdone when you pull it from the oven, but if you leave it in too long it'll get dried out. I used more corn than the recipe originally called for with good results. I bet it would be even better with fresh corn. I just didn't have the wherewithal to deal with fresh for today's event.

Corn Pudding

3 Tbsp sugar
1/4 cup flour
2 tsp baking powder
1 tsp salt
1/4 tsp pepper (You could use white pepper if you have it on hand to keep the colors clean, though there is so little pepper in it that you probably won't notice even if you use black pepper.)
2 cups fat-free evaporated milk
1 1/2 cups egg substitute
2 Tbsp butter, melted
6 cups corn kernels

1- Preheat oven to 350 degrees. Spray a 13x9 baking dish with cooking spray.
2- Combine the dry ingredients in a small bowl.
3- Combine milk, egg substitute and butter in a large bowl. Whisk in the dry ingredients until smooth. Stir in the corn.
4- Pour mixture into prepared dish and bake for 40-45 minutes until deep golden brown and set.
5- Remove from oven and let sit for 5 minutes before serving.

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