Corn Pudding(Low-Fat)
A light and creamy corn pudding with a hint of sweetness, perfect as a side dish or vegetarian main, offering a comforting texture and sweet corn flavor.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Drain the corn and place it in a medium-sized bowl.
- Add flour, sugar, salt, pepper, oil, and skim milk to the corn and mix well.
- Fold in the stiffly beaten egg whites, blending thoroughly.
- Pour the mixture into a 2-quart casserole dish.
- Bake for an hour or until the pudding is set and slightly browned on top.
Tips & Substitutions
For a slightly sweeter flavor, consider adding an extra tablespoon of sugar or incorporating some chopped green onions for a savory twist. If you're looking for a gluten-free option, substitute the flour with cornstarch. Ensure the egg whites are beaten stiffly to achieve a light, fluffy texture in the pudding. This dish is an excellent accompaniment to hearty meals, much like classic American recipes.
Serving Suggestions
This corn pudding makes a delightful side dish that pairs beautifully with roasted chicken or grilled vegetables. Serve it alongside salads or with a drizzle of your favorite sauce for added flavor. For a complete meal, consider enjoying it with a light soup or as part of a vegetarian spread featuring dishes like Parsley Dumplings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also microwave individual portions for a quick snack, but be careful not to overheat as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding(Low-Fat) contains roughly 1200 calories, with 4g protein, 35g carbohydrates, and 118g fat. It is a good source of iron (15% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1301mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn for this recipe?
Yes, you can definitely use frozen corn! Just thaw and drain it before adding to the mixture. This will yield a similar taste and texture, while also being a great way to incorporate fresh flavors into the dish.
How can I make this recipe dairy-free?
To make this corn pudding dairy-free, simply replace the skim milk with a non-dairy alternative such as almond milk or oat milk. This substitution will work well without compromising the overall texture and flavor of the dish.
What can I serve with corn pudding?
Corn pudding pairs well with a variety of main dishes like grilled fish, barbecue meats, or even a hearty vegetable stew. For a light meal, consider serving it with a fresh garden salad or roasted vegetables to balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).