Corn Pudding

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.

Recipe from Diabetic Living
Ingredients
  • 3 ears fresh sweet corn or 1-1/2 cups frozen whole kernel corn, thawed
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 12 ounces country-style Italian bread, cut into 1-inch pieces (6 cups)
  • 2 - 3 fresh jalapeno chile peppers, seeded and finely chopped*
  • 2 cups fat-free milk
  • 1 cup refrigerated or frozen egg product, thawed
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This recipe has 32% less calories than the original version but still tastes just as great! With the addition of Yoplait Fat Free Banana yogurt you can make this a healthy and tasty dessert.

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 (g) 92.73, Cobalamin (Vit. B12) (g) 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
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