Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 * Exported from MasterCook * Corn Pudding Recipe By : The Cooking Cardiologist, by Richard Collins, page 166 Serving Size : 8 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups frozen whole kernel corn -- thawed 3/4 cup chopped onion 1 1/2 cups soy milk lite or skim milk 3/4 cup fat-free egg substitute 3 tablespoons flour salt and pepper -- to taste 1/4 teaspoon ground nutmeg Serving Size: 8 Place 1 1/2 cups of the corn and all the remaining ingredients in a food processor or blender. Process until mixture is smooth. Place the processed mixture in a large bowl, add the remaining corn kernels. Stir to mix well. Spray a 2 1/2 quart casserole with cooking spray. Pour the corn mixture into the dish. Bake in a 350 degree oven for 1 hour and 15 minutes or until a knife inserted in the center comes out clean. Remove from the oven and let sit for 10 minutes before serving. Nutritional analysis: Calories 95, Fat 1, Cholesterol 0, Protein 3, Sodium 145. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.