Friday, September 9, 2011

Corn Pudding

serves 12 ( 5 points+ )

  • ⅓ c. flour
  • 2 T. sugar
  • 1 c. skim milk
  • ¾ c. egg beaters
  • 1 T. light butter, melted
  • 1 tsp. salt
  • 8 c. frozen corn, thawed
  • 1 can ( 14.75 oz) cream style corn
  • 1 c. reduced fat sharp cheddar cheese, shredded

In a large bowl, combine the flour and sugar. Whisk in the milk, egg beaters, butter and salt. Stir in the corn, cream style corn and cheese.
Pour into a 13 x 9 pan coated with cooking spray. Bake, uncovered, at 375 for 50-55 minutes or until a knife inserted near the center comes out clean.

adapted from "Healthy Cooking"

No comments:

Post a Comment

I love hearing from people who visit my blog! Let me know that you stopped by and let me know if you try a recipe!


Related Posts Plugin for WordPress, Blogger...