Baked Corn Pudding
Makes
8 servings. Prep time: 15 minutes. Cooking time: about one hour;
standing time: 5 to 10 minutes.
- 2 tbsp butter or margarine
- 2 tbsp chopped onion
- ¼ cup flour
- ¼ tsp salt
- ½ tsp pepper
- 2 cups 1 percent milk
- 2 slightly beaten eggs
- 2 slightly beaten egg whites
- 1 cup shredded 50 percent light cheddar cheese
- 1 (16-oz) package frozen whole-kernel corn, thawed
- ¼ cup fresh chopped parsley
- 2 tbsp plain bread crumbs
Heat
oven to 350 degrees. Coat an 8-by-8-inch baking dish with cooking
spray. In a Dutch oven, melt butter on medium heat. Add onion; cook 3
to 4 minutes, stirring frequently, until tender. Stir in flour, salt
and pepper until well-blended. Stir in milk. Cook 4 to 5 minutes,
stirring constantly until thickened. Gradually stir in eggs and
cheese. Stir in corn and parsley. Pour into baking dish. Sprinkle
bread crumbs over corn mixture. Coat crumbs with cooking spray. Bake,
uncovered, 50 to 60 minutes or until mixture is set and knife
inserted in center comes out clean. Let stand 5 to 10 minutes before
serving.
Per serving: 188 calories, 11 grams protein, 8 grams fat, 4.2 grams saturated fat, 22 grams carbohydrates, 72 milligrams cholesterol, 258 milligrams sodium, 2 grams fiber.
Printed on page F3 of New Hampshire Sunday News, January 13, 2008.
Per serving: 188 calories, 11 grams protein, 8 grams fat, 4.2 grams saturated fat, 22 grams carbohydrates, 72 milligrams cholesterol, 258 milligrams sodium, 2 grams fiber.
Printed on page F3 of New Hampshire Sunday News, January 13, 2008.