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Vegetable: Corn Pudding -- w

Source of Recipe

Adapted from - Good Housekeeping – Home Cooking
Corn Pudding - 12 -- w
Serves: 12 side servings

1 14.75-oz. can cream-style corn
3 c. fresh corn kernels (about 6 ears) – or – 1 16 oz. bag frozen corn
1 16-oz. container sour cream
3/4 c. cornmeal
1 large egg yolk
Egg substitute equivalent to 2 eggs
3 large egg whites
1/8 tsp. salt
1/2 tsp. pepper

Preheat oven to 350º. Grease 13-in. x 9-in. glass or ceramic baking dish; set aside.

In large bowl combine all ingredients, except egg whites.

In a small mixing bowl, beat egg whites on High until stiff peaks form. Fold whites into corm mixture; pour into prepared baking dish. Bake pudding 45 minutes or until edges are set and center jiggles slightly. Let pudding stand on wire rack 10 minutes before serving.

Each serving equals: 200 calories…6 gm protein…25 gm carbohydrate…10 gm fat (1 gm saturated) 2 gm fiber…34 gm cholesterol…356 mg sodium +++WWP: 4