Corn Pudding
A quick and tasty comforting combination that will add to any meal.
Servings
8servings
Servings
8servings
Ingredients
  • 2tablespoons canola oil
  • 1 egg
  • 1/2cup skim milk
  • 1/2cup chopped onions
  • 1/2cup chopped green onions
  • 1 1/2cups frozen cornthawed
  • 1 can cream style corn15-ounce
  • 1 box corn muffin mix8 1/2-ounce
Instructions
  1. Preheat oven 350°F. Coat 9x9x2-inch baking dish with nonstick cooking spray.
  2. In large bowl, mix together oil, egg, and milk until blended. Stir in remaining ingredients.
  3. Transfer to prepared pan. Bake 45-55 minutes or until mixture is set and golden brown on top.
Recipe Notes

Calories 233, Calories from Fat 26%, Fat 7g, Saturated Fat 1g, Cholesterol 24mg, Sodium 446mg, Carbohydrates 40g, Dietary Fiber 3g, Total Sugars 10g, Protein 5g, Dietary Exchanges: 2 1/2 starch, 1 fat

Terrific Tip: You can use canned corn instead of frozen if you like, but I prefer keeping frozen on hand for its taste and consistency.