Dinner

Creamy Corn Pudding is for Dinner.

Creamy Corn Pudding takes 10 minutes to prepare.

Creamy Corn Pudding takes 40 minutes to cook.

Creamy Corn Pudding makes 8 servings.

The ingredients for Creamy Corn Pudding are:

2 tablespoons light butter
1 medium onion, diced
2 stalks celery, diced
2 large parsnips, peeled and diced
3 1/2 cups frozen corn
1/4 teaspoon coriander
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
3/4 cup egg substitute
3/4 cup skim milk
2 cups non-fat evaporated milk

Here is how you make Creamy Corn Pudding:

Traditional corn pudding: 3 times the fat and almost twice the calories as mine! Cool the vegetables slightly before adding to egg mixture to avoid curdling the pudding. --Preheat the oven to 375 degrees. Coat a 9"x13" baking dish with nonstick cooking spray.Place a large saut? pan over moderate heat, adding the butter once the pan is hot. When the butter begins to foam, add the onions, celery, and parsnips. Saute, stirring often, for about 5 minutes until the vegetables start to soften. Add the spices and corn, cover and cook for 3 minutes. Remove from heat, and allow to cool slightly.Whisk the egg substitute and both milks in a medium bowl. Add the cooled vegetables to the bowl, then pour the mixture into the baking dish. Bake for 30 minutes and remove from the oven. Let the pudding cool for five minutes before serving. Makes 8 one-cup servings.

The nutritional information for Creamy Corn Pudding is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 157.4

• Total Fat: 3.5 g
• Cholesterol: 4.6 mg
• Sodium: 106.4 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 4.1 g
• Protein: 6.7 g

The dietary needs meet for Creamy Corn Pudding is Vegetarian