This recipe was the most flavorful, and had the fewest calories, of 4 low-fat corn puddings we tried. And it takes less than an hour to make and bake.
- 2 cups uncooked corn kernels (from about 4 ears)
- 1 tablespoon flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup egg substitute
- 1 tablespoon reduced-fat butter or butter substitute, melted
- 1 cup nonfat evaporated milk
Preheat the oven to 350 degrees. Have ready a nonstick loaf pan (or lightly grease a loaf pan with nonstick cooking oil spray) and a larger roasting pan to create a bain-marie, or hot-water bath. Boil a kettle of water.
Combine the corn, flour, sugar, salt and pepper in a large bowl; mix well.
In a separate bowl, whisk together the egg substitute, melted butter or butter substitute and milk for 3 minutes, then add to the corn mixture. Pour the pudding into the loaf pan and place the loaf pan inside the roasting pan. Place on the middle rack of the oven and pour enough boiling water into the roasting pan to come at least halfway up the sides of the loaf pan. Bake for 45 to 50 minutes or until the pudding is firm to the touch and slightly browned on top. Let it rest in the pan for at least 5 minutes before serving.
Adapted from "The New Soul Food Cookbook for People With Diabetes, Second Edition," by Fabiola Demps Gaines and Roniece Weaver (American Diabetes Association, 2006).
Tested by Geneva Collins.
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