Low-Fat Fresh Corn Pudding

1. 1

   Combine corn, cheese, egg substitute and pimiento in a large bowl, stirring well.

2. 2

   Combine 1 cup milk and flour in a small bowl, stirring until smooth.

3. 3

   Add remaining 1 cup milk, sugar and next 3 ingredients; stir well.

4. 4

   Add flour mixture to corn mixture, stirring well.

5. 5

   Pour corn mixture into a shallow 2-quart casserole, coated with vegetable cooking spray; place in a 13 x 9 x 2-inch baking pan.

6. 6

   Add hot water to pan to a depth of 1-inch.

7. 7

   Bake, uncovered, at 325u00b0 for 1 hour and 20 minutes, or until a knife inserted in center comes out clean.

8. 8

   Let stand 5 minutes.

9. 9

   Fat: 4.5 grams per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.