Corn Pudding
Recipe from Diabetic Living

If a holiday meal at your house isn't complete without a corn casserole, try this calorie-trimmed version. It's delicious and will help keep your meal plan on track.



by 2  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    3   
    ears fresh sweet corn or 1-1/2 cups frozen whole kernel corn, thawed
  • see savings
    On Sale
     
    Nonstick cooking spray
  • see savings
    On Sale
    1   tablespoon 
    olive oil
  • see savings
    On Sale
    1   cup 
    finely chopped onion
  • see savings
    On Sale
    12   ounces 
    country-style Italian bread, cut into 1-inch pieces (6 cups)
  • see savings
    On Sale
    2 - 3   
    fresh jalapeno chile peppers, seeded and finely chopped*
  • see savings
    On Sale
    2   cups 
    fat-free milk
  • see savings
    On Sale
    1   cup 
    refrigerated or frozen egg product, thawed

Directions
1.
If using fresh corn, cut corn from cobs; set aside. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. In a large skillet, heat oil over medium heat. Add onion; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in corn. Cook and stir for 2 minutes more. Remove from heat; cool slightly.
2.
In a large bowl, toss together bread, corn mixture, and chile peppers. In a medium bowl, combine milk and egg; add to bread mixture. Transfer to prepared baking dish. Cover and chill for 2 to 24 hours.
3.
Preheat oven to 350 degrees F. Bake, uncovered, about 45 minutes or until lightly browned and set in center. Let stand on a wire rack for 10 minutes before serving.
Tip
  • * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Per Serving: cal. (kcal) 136, Fat, total (g) 2, chol. (mg) 1, sat. fat (g) 0, carb. (g) 22, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 7, vit. A (IU) 388.72, vit. C (mg) 3.54, Thiamin (mg) 0.25, Riboflavin (mg) 0.47, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 92.73, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 225, Potassium (mg) 208, calcium (mg) 80.77, iron (mg) 1.44, Starch () 1.5, Lean Meat () 0.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
DIY Grilled Corn Bar
...Grilled corn is one of those dishes that graces the table of every summer get-together at our house.... But a big family means lots of opinions about how to make that corn just right. Luckily, one thing my... love it with a simple slathering of butter, and everyone seems to love margarita-style grilled corn... read more...
Prime Produce: The Best Corn Recipes for Summer
...Whether served on the cob or off, the sweet flavor of corn complements savory dishes and sweet ones... inventive dishes such as ice cream, pizza, and cakes. Fresh Corn Chowder Summer is a great time to use... it to coax all the flavor out of the corncobs in this creamy soup that your family will love. Zesty Corn... read more...
Mexican Corn Summer Pasta Salad
... food for me is Mexican corn. I thought it would be a nice twist to add some corn, quesco fresco..., and pinch of cayenne to our salad as well. Just peel back the corn husks, brush the cob with olive oil..., and season with salt and pepper. Then wrap the corn with aluminum foil and place on the grill over medium... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products