Heart and Vascular Center
Corn Pudding
 Serves 4, ½ cup per servingCalories 133, Total Fat 2.5g, Saturated 0.5g, Polyunsaturated 0.5g, Monounsaturated 1.0g, Cholesterol 3mg, Sodium 313mg, Carbohydrate 22g, Fiber 2g, Protein 8g | |
| Ingredients | |
| Vegetable oil spray 2 cups frozen no-salt-added whole kernel corn, thawed 1 ¼ cups fat-free or low-fat buttermilk Egg substitute equivalent to 2 eggs, or 2 large eggs 1 tablespoon light tub margarine, melted 1 teaspoon sugar ¼ teaspoon salt ¼ teaspoon pepper (white preferred) | |
| Instructions | |
Preheat the oven to 350 degrees F. Lightly spray a 6 ½ inch square baking pan with vegetable oil spray. In a medium bowl, combine all the ingredients. Pour into the baking pan. Bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Let set for 5 minutes before serving. This recipe is reprinted with permission from The New American Heart Association Low-Calorie Cookbook. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere. |