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"