Low-Fat Corn Pudding
Creamy, low-fat corn pudding combines sweet corn and savory flavors, perfect as a comforting side dish for family dinners or gatherings, offering a light yet satisfying taste.
Ingredients
Instructions
- Mix Egg Beaters, flour, and sugar together.
- Stir in milk, drained cream-style corn, drained whole kernel corn, salt, and pepper.
- Pour the mixture into a buttered casserole dish.
- Sprinkle paprika on top.
- Place the casserole in a pan of water and bake at 350°F for 1 hour until firm.
- Let it cool slightly before serving.
Tips & Substitutions
For a lighter version, you can substitute unsweetened almond milk for regular milk. If you prefer a sweeter flavor, consider using honey or agave nectar instead of sugar. Adding a pinch of cayenne pepper can enhance the flavor without adding fat. Make sure to drain the corn thoroughly to avoid excess moisture in the pudding. This dish can also be made ahead of time and stored in the fridge before baking.
Serving Suggestions
Serve the corn pudding warm, garnished with fresh herbs like parsley or chives for added color. It pairs beautifully with Broiled Mushrooms and a crisp green salad. This dish is a great side for grilled meats or can be enjoyed as a vegetarian main dish. Experiment with adding cheese for extra flavor, if desired.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pudding in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual servings, covered, for 1-2 minutes, checking to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Corn Pudding contains roughly 21 calories, with 1g protein, 5g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1202mg per serving (52% 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 fresh corn instead of canned?
Absolutely! If using fresh corn, you'll need about 2 cups of kernels, which you can cut directly from the cob. Just make sure to cook the corn briefly before adding it to the mixture to ensure it's tender and flavorsome.
What can I use if I don't have flour?
If you need a gluten-free option, you can substitute the flour with a gluten-free all-purpose blend or cornstarch. If using cornstarch, reduce the amount to about 1 tablespoon, as it is more concentrated than regular flour.
Can I add other vegetables to this recipe?
Yes! Feel free to incorporate diced bell peppers, chopped onions, or even spinach for added nutrition and flavor. Just be sure to adjust the moisture content accordingly, as additional vegetables may require a slight increase in baking time.
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).