Light Corn Pudding Recipes

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A SUPER EASY WAY TO MAKE CORN PUDDING



A Super Easy Way to Make Corn Pudding image

We add just a touch of sugar to enhance the sweetness of the corn and onion. The texture falls somewhere between a pudding and a soufflé-rich and custardy, with bubbles of air within. It's best served piping hot, but cold leftovers are good, too.

Provided by Robin Bashinsky

Time 1h10m

Yield Serves 12 (serving size: 3/4 cup)

Number Of Ingredients 14

Cooking spray
2 1/2 tablespoons unsalted butter
4 cups frozen corn kernels, thawed and patted dry
1 cup chopped yellow onion
1 tablespoon chopped fresh thyme
1 tablespoon minced garlic
1/2 cup thinly sliced scallions
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
3 cups 2% reduced-fat milk
8 large eggs, lightly beaten

Steps:

  • Preheat oven to 350°F with oven rack in middle of oven. Lightly coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Melt butter in a large skillet over medium-high until foamy. Add corn, onion, thyme, and garlic; cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Remove from heat; stir in scallions. Let cool slightly, about 10 minutes.
  • Whisk together flour, sugar, baking powder, salt, and pepper in a small bowl. Whisk together milk and eggs in a large bowl until smooth. Whisk flour mixture into milk mixture until smooth. Stir in cooled corn mixture. Pour into prepared baking dish.
  • Bake at 350°F until lightly browned and center is set, 55 minutes to 1 hour.

Nutrition Facts : Calories 161, Carbohydrate 17 g, Fat 7 g, Fiber 1 g, Protein 8 g, SaturatedFat 3 g, Sodium 279 mg, Sugar 6 g, UnsaturatedFat 3 g

CORN PUDDING



Corn Pudding image

Follow our complete, step-by-step, photo illustrated instructions on how to make this Corn Pudding recipe using fresh corn. Canned or frozen corn can be used, but we like fresh the best. I think you will too

Provided by Steve Gordon

Categories     Side Dishes

Time 1h20m

Number Of Ingredients 8

2 cups fresh Corn
3 whole Eggs
1 cup canned evaporated Milk
2 Tablespoons Butter, melted and cooled.
1 teaspoon Salt
3 Tablespoons Flour
1 Tablespoon Sugar
Dash of white pepper

Steps:

  • Cut corn from the cob if using fresh. Place corn in a large mixing bowl.
  • Beat eggs, in a separate bowl, until light and fluffy.
  • Add eggs to corn mixture.
  • Add milk.
  • Add butter.
  • Add salt.
  • Add flour
  • Add sugar.
  • Add pepper.
  • Stir all ingredients together until well combined.
  • Butter a baking dish.
  • Spread the corn mixture into the baking dish.
  • Place baking dish in a larger pan with high sides.
  • Fill outer pan with boiling water, about half way up the side of the corn dish.
  • Place in preheated oven at 250F degrees.
  • Bake until firm and lightly browned on top, about 45-60 minutes.

LIGHT CORN PUDDING



Light Corn Pudding image

I found this recipe while searching the internet for a lower calorie corn pudding. It was published in the Washington Post. It is the best lightened version that I have found so far. If you follow Weight Watchers, 1/4 recipe is 4 points, 1/6 recipe is 3 points and 1/8 recipe is 2 points. These point values came from the Ww site after I submitted the recipe. The original recipe called for 2 cups of corn. After cutting the kernels off of 3 good sized ears I had 2 1/2 cups. So, that is what I used. Also, the original recipe used sugar. I opted to substitute with Splenda. I was pretty happy with the results and will undoubtedly make it again. Any comments or suggestions would be greatly appreciated!

Provided by Normaone

Categories     Corn

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 1/2 cups corn kernels, uncooked
1 tablespoon flour
1 tablespoon Splenda sugar substitute
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup egg substitute
1 tablespoon light margarine, such as Smart Balance Light, melted
1 cup fat-free evaporated milk

Steps:

  • Preheat the oven to 350 degrees. Have ready a nonstick loaf pan or lightly grease a loaf pan with nonstick cooking spray. You will also need a pan larger than the loaf pan to create a hot water bath. Boil water for the hot bath.
  • Combine the corn, flour, Splenda, salt and pepper in a large bowl and mix well.
  • In a separate bowl, whisk together the egg substitute, melted light margarine, and evaporated milk for about a minute. Add to corn mixture and combine well. Pour the pudding into the loaf pan and place the loaf pan inside the larger pan. Pour enough hot water into the larger pan to come half way up the sides of the loaf pan. Bake 50 to 60 minutes or until pudding is firm to the touch and slightly browned on top. Remove from water bath and let rest for about 5 minutes before serving.

Nutrition Facts : Calories 133.5, Fat 2, SaturatedFat 0.4, Cholesterol 2.1, Sodium 512.8, Carbohydrate 20.4, Fiber 1.7, Sugar 5.1, Protein 10.4

MAKEOVER CORN PUDDING



Makeover Corn Pudding image

Passed down for generations, this recipe was a cherished family tradition at holidays and special gatherings. Now, with less than half the fat, sodium and cholesterol of the original, it can be served up for generations to come! -Arlene Spencer, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

1/3 cup all-purpose flour
2 tablespoons sugar
1 cup fat-free milk
3/4 cup egg substitute
1 tablespoon butter, melted
1 teaspoon salt
8 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 cup shredded sharp cheddar cheese

Steps:

  • In a large bowl, combine flour and sugar. Whisk in the milk, egg substitute, butter and salt. Stir in the corn, cream-style corn and cheese. , Pour into a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 50-55 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 197 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 403mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

FRESH CORN PUDDING



Fresh Corn Pudding image

This is yummy comfort food made with fresh corn!

Provided by KNITMAMA

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h15m

Yield 10

Number Of Ingredients 8

½ cup butter
2 eggs, beaten
2 teaspoons salt
2 tablespoons white sugar
ground black pepper to taste
2 cups milk
¾ cup all-purpose flour
2 cups fresh corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
  • In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
  • Bake in preheated oven for 1 hour or until set in center and golden brown on top.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 19.9 g, Cholesterol 56 mg, Fat 11.9 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 6.9 g, Sodium 643.1 mg, Sugar 6 g

CORN PUDDING



Corn Pudding image

Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

EASY CORN CASSEROLE (COOKING LIGHT)



Easy Corn Casserole (Cooking Light) image

The family and I are going light and I found this in Cooking Light. I haven't tried this, but I wanted to put it here for later.

Provided by Heartspell

Categories     Corn

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1/4 cup egg substitute
1/4 cup butter, melted
1 (8 3/4 ounce) can whole kernel corn, no-salt added, drained
1 (8 3/4 ounce) can cream-style corn, no-salt added
1 (8 1/2 ounce) package corn muffin mix
1 (8 ounce) carton plain yogurt, fat free
cooking spray

Steps:

  • Prehat oven to 350.
  • Combine first 6 ingredients in a medium bowl; stir well.
  • Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350 for 45 minutes or until set.

Nutrition Facts : Calories 247.8, Fat 10.9, SaturatedFat 5.3, Cholesterol 19.8, Sodium 518.9, Carbohydrate 34.2, Fiber 3, Sugar 9.5, Protein 5.4

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