Prep Time: 10 minutes
Bake Time: 50 to 60 minutes
Makes: 8 servings
1/2 cup butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
6 large eggs
1 cup fat free half and half
3 cups whole kernel corn, canned, drained; OR frozen, thawed
1 can (15 ounces) cream style corn
2 PREHEAT oven to 350°F. SPRAY a 3-quart casserole with cooking spray; set aside.
3 COMBINE butter, flour and sugar. BEAT in eggs and half and half until blended. STIR in corn and cream style corn.
4 POUR mixture into prepared casserole.
5 BAKE 50 to 60 minutes or until knife inserted near center comes out clean.
· Eggs coagulate during heating and help give the baked pudding its creamy thick texture.
· Add a special touch by sprinkling the top of the pudding with buttered bread or cracker crumbs during the last 15 minutes of baking.
Nutrition information per serving (1/8th of the recipe): 331 calories;
17g total fat; 9g saturated fat; 2g polyunsaturated fat; 5g monounsaturated fat; 170mg cholesterol; 274mg sodium; 37g carbohydrate; 2g dietary fiber;
8g protein; 681.1 IU Vitamin A; 39.3 IU Vitamin D; 52.4mcg folate;
29.5mg calcium; 1.3mg iron; 129.7mg choline.
This recipe is an excellent source of choline, and a good source of protein, Vitamin A and folate.