Getting Corny for Turkey Day

Getting corny over here, but LOVE CORN PUDDING! It's a savory little masterpiece and perfect as a side dish for your turkey day table. AND.....

 If it's not apart of your Thanksgiving day traditions, it needs to be!!! Here's our low cal/lowfat version, sure to keep the happy in your belly, and the muffin off your top, this Turkey day, ya dig?;)

 

Corny pudding
(courtesy of SouthernFood)


2 cups uncooked corn kernels (from about 4 ears) or 2 cans of corn

1 tablespoonflour

1 tablespoonsugar

1 teaspoonkosher salt

1/4 teaspoonfresh ground black pepper

1 cupegg substitute (or 6 egg whites and 1 egg) or 8 egg whites (or 6 egg whites and 1 egg)

1 tablespoon reduced-fat butter or 1 tablespoon butter substitute, melted

1 cupfat-free evaporated milk

 

Preheat the oven to 350 degrees. Have ready a nonstick loaf pan (or lightly grease a loaf pan with nonstick cooking oil spray) and a larger roasting pan to create a bain-marie, or hot-water bath. Boil a kettle of water.

 

Combine the corn, flour, sugar, salt and pepper in a large bowl; mix well.

 

In a separate bowl, whisk together the egg substitute, melted butter or butter substitute and milk for 3 minutes, then add to the corn mixture. Pour the pudding into the loaf pan and place the loaf pan inside the roasting pan. Place on the middle rack of the oven and pour enough boiling water into the roasting pan to come at least halfway up the sides of the loaf pan. Bake for 45 to 50 minutes or until the pudding is firm to the touch and slightly browned on top. Let it rest in the pan for at least 5 minutes before serving.

Nutritional Facts for Low-Fat Corn Pudding

Serving Size: 1 (148 g)
Servings Per Recipe: 8

Amount Per Serving

% Daily Value

Calories 97.2

Calories from Fat 12

13%

Total Fat 1.4 g

2%

Saturated Fat 0.3 g

1%

Cholesterol 1.5 mg

0%

Sodium 311.6 mg

12%

Total Carbohydrate 14.7 g

4%

Dietary Fiber 1.0 g

4%

Sugars 5.4 g

21%

Protein 7.5 g