Fresh Corn Pudding Recipe

Name: Fresh Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 c. fresh cut from cob (about 3 large ears); 8 oz. shredded reduced fat sharp Cheddar cheese; 1 c. frozen Egg Beaters, thawed; 4 oz. jar diced pimiento, drained; 2 c. skimmed evaporated milk, divided; 1/2 c. flour; 2 Tbsp. sugar; 1/2 tsp. salt; 1/2 tsp. red pepper; 1/2 tsp. mace; vegetable cooking spray; 1/4 c. chopped green peppers; 1/4 can chopped sweet red peppers

Servings: persons

4 c. fresh cut from cob (about 3 large ears)
8 oz. shredded reduced fat sharp Cheddar cheese
1 c. frozen Egg Beaters, thawed
4 oz. jar diced pimiento, drained
2 c. skimmed evaporated milk, divided
1/2 c. flour
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. red pepper
1/2 tsp. mace
vegetable cooking spray
1/4 c. chopped green peppers
1/4 can chopped sweet red peppers

1
Combine corn, cheese, egg substitute and pimiento in large bowl.
2
Mix well.
3
Combine 1 cup milk and flour in small bowl.
4
Stir smooth.
5
Add remaining 1 cup milk, sugar and next 3 ingredients. Stir well!
6
Add flour to corn.
7
Mix. Pour corn into 2-quart casserole coated with vegetable oil spray.
8
Place in a 13 x 9 x 2-inch pan.
9
Add hot water to a depth of 1-inch.
10
Bake uncovered at 325u00b0 for 35 minutes.
11
Sprinkle peppers over corn.
12
Bake an additional 45 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 c. fresh cut from cob (about 3 large ears), 8 oz. shredded reduced fat sharp Cheddar cheese, 1 c. frozen Egg Beaters, thawed, 4 oz. jar diced pimiento, drained, and more.

Yes, Fresh Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Corn Pudding

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