Corn on the Cob Pudding
Recipe from Better Homes and Gardens

Try this low-fat version of scalloped corn made with fresh corn and assembled strata-style. It's a treat to serve at barbecues.


Corn on the Cob Pudding

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Servings: Makes 12 side-dish servings.
Prep Time: 30 mins
Total Time: 1 hr 15 mins
Related Categories: Cut Corn, Low Fat, Scalloped Corn
 
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Ingredients
  • 2  tablespoons
    margarine or butter
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  • 1-1/2  cups
    finely chopped onion
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  • 4 
    green onions, thinly sliced (1/2 cup)
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  • 2 
    jalapeno peppers, seeded and finely chopped
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  • 3  cups
    fresh or frozen whole kernel corn
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  • 24  1/4-inch-thick slices
    French bread (about a 1-pound loaf)
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  • 4 
    slightly beaten eggs
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  • 2  cups
    skim milk
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  •  
    Fresh herb sprigs, green onion curls, and/or red pepper strips (optional)
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Directions
1.
In a medium skillet, heat margarine or butter. Add onion, green onion, and jalapeno pepper; cook for 3 to 4 minutes or until onion is tender. Stir in corn. Cook and stir until heated through.
2.
Layer 12 of the bread slices in the bottom of a lightly greased 2-quart square baking dish. Top with corn mixture. Place remaining 12 slices of bread on top. Combine eggs and milk in a medium mixing bowl. Carefully pour over layers. Cover and chill for at least 2 hours or up to 24 hours.
3.
Bake, uncovered, in a 350 degrees F oven about 45 minutes or until lightly browned and set. Transport in an insulated carrier. If desired, garnish with fresh herb sprigs, green onion curls, and red pepper strips. Makes 12 side-dish servings.
Nutrition information
Calories 210, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 72 mg, Sodium 301 mg, Carbohydrate 33 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin C 13%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet
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