Corn Pudding

If you use frozen corn, thaw it before adding it to the recipe. If you can't find fresh chives, chop the green part of green onions.

Yield: 8 servings (serving size: 1 square)

Ingredients

• 3  cups  corn kernels (about 6 ears)
• 1/4  cup  chopped fresh chives
• 1  tablespoon  chopped fresh thyme
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  cups  1% low-fat milk
• 1/2  cup  egg substitute
• 2  tablespoons  1/3-less-fat cream cheese
• 1  large egg, lightly beaten
• Cooking spray

Preparation

Preheat oven to 350°.

Combine corn, chives, thyme, salt, and pepper in a medium bowl. Combine milk, egg substitute, cream cheese, and egg in a medium bowl. Add the milk mixture to the corn mixture, and stir well to combine. Pour the corn mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 55 minutes or until top of pudding is golden brown.

Nutritional Information

Calories:

113 (32% from fat)

Fat:

4.1g (sat 1.3g,mono 1.1g,poly 1.4g)

Protein:

6.5g

Carbohydrate:

14.4g

Fiber:

1.7g

Cholesterol:

31mg

Iron:

0.8mg

Sodium:

308mg

Calcium:

80mg