Low-Fat Fresh Corn Pudding
A creamy, low-fat corn pudding with cheesy flavor and vibrant pimiento accents, perfect as a side dish for gatherings or family dinners seeking lighter options.
Ingredients
- 4 cups fresh corn, cut from cob ⓘ
- 2 cups shredded reduced fat sharp Cheddar cheese ⓘ
- 1 cup frozen egg substitute, thawed ⓘ
- 1 (4 oz.) jar diced pimiento, drained ⓘ
- 2 cups evaporated skimmed milk, divided ⓘ
- 1/2 cup all-purpose flour ⓘ
- 2 tablespoons sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground pepper ⓘ
Instructions
- Combine corn, cheese, egg substitute, and pimiento in a large bowl, stirring well.
- Combine 1 cup milk and flour in a small bowl, stirring until smooth.
- Add remaining 1 cup milk, sugar, salt, and ground pepper; stir well.
- Add flour mixture to the corn mixture, stirring well.
- Pour the mixture into a shallow 2-quart casserole coated with vegetable cooking spray.
- Place the casserole in a 13 x 9 x 2-inch baking pan and add hot water to the pan to a depth of 1 inch.
- Bake, uncovered, at 325°F for 1 hour and 20 minutes, or until a knife inserted in the center comes out clean.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For added flavor, consider mixing in fresh herbs like chives or parsley. If you want a bit more richness, a small amount of cream cheese can be blended into the corn mixture. You can also substitute the frozen egg substitute with 4 beaten eggs if you prefer. Adjust the cheese quantity based on your taste, using a mix of reduced fat Cheddar and Monterey Jack for a different twist.
Serving Suggestions
Serve this low-fat fresh corn pudding as a delightful side dish alongside grilled chicken or fish. It pairs beautifully with a fresh salad or steamed vegetables for a well-rounded meal. For a vegetarian option, consider serving it with a quinoa salad or roasted vegetable platter. A dollop of Jersey Fresh Taffy Apple Dip can add a sweet contrast 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 microwave-safe dish, cover it with a damp paper towel, and heat in 30-second intervals until warmed through. You can also reheat in the oven at 350°F until heated, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Fresh Corn Pudding contains roughly 475 calories, with 32g protein, 42g carbohydrates, and 23g fat. It is an excellent source of protein (64% of the Daily Value), calcium (52% of the Daily Value), and iron (36% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 849mg per serving (37% 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 canned corn instead of fresh corn?
Yes, you can substitute canned corn for the fresh corn. Just ensure to drain and rinse it well to reduce excess sodium. However, fresh corn provides a sweeter and more robust flavor, which is ideal for this dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the corn pudding mixture a day in advance and store it in the refrigerator. When ready to bake, pour it into the casserole dish and bake as directed. This makes it perfect for gatherings or busy weeknights.
Is there a gluten-free option for this recipe?
Yes, you can easily make this corn pudding gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch. Adjust the quantity as needed, as gluten-free flours can vary in absorbency.
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).