Mexi-Corn Pudding(No Fat)
Mexi-Corn Pudding is a flavorful, low-fat side dish featuring tender corn kernels blended with spices, green peppers, and a creamy egg substitute, baked to perfection. Its vibrant flavors and wholesome ingredients make it an excellent accompaniment for any Mexican-inspired meal or casual gathering.
Ingredients
Instructions
- Combine the thawed Mexican-style corn, sugar, ground cumin, diced green pepper, salt, and ground red pepper in a medium bowl; stir well.
- Combine the thawed egg substitute and evaporated skim milk; add to the corn mixture, stirring to combine.
- Pour the mixture into a 1-quart baking dish coated with vegetable cooking spray.
- Place the baking dish in a 13 x 9 x 2-inch pan.
- Pour hot water into the pan to a depth of 1 inch.
- Bake uncovered at 350°F (175°C) for 1 hour, or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider adding a bit of low-fat cream cheese to the mixture. You can substitute the frozen egg substitute with an equivalent amount of silken tofu blended until smooth for a vegan option. If you prefer a bit more spice, increase the ground red pepper or add a diced jalapeño. This dish pairs beautifully with Hot Corn Bread(Or Mexican Bread) for a delightful meal.
Serving Suggestions
Serve the Mexi-Corn Pudding warm as a flavorful side dish to grilled chicken or fish. It also complements a fresh salad or can be served alongside tacos for a complete meal. For a fun twist, top it with a dollop of salsa or guacamole. This dish is perfect for gatherings and can be paired with other Mexican recipes for a festive spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a microwave-safe dish and cover it with a damp paper towel to retain moisture. Heat in short intervals, stirring occasionally, until warmed through. You can also reheat it in the oven at 350°F until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Mexi-Corn Pudding(No Fat) contains roughly 134 calories, with 12g protein, 15g carbohydrates, and 5g fat. It is an excellent source of iron (84% of the Daily Value) and protein (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1356mg per serving (59% 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 make this dish ahead of time?
Yes, you can prepare the corn mixture a day in advance and store it in the refrigerator. Just remember to bake it fresh when you are ready to serve. This allows the flavors to meld and makes it an ideal dish for parties or gatherings.
Is there a gluten-free option for this recipe?
Absolutely! You can easily substitute the all-purpose flour with a gluten-free flour blend or cornstarch. This will allow you to maintain the texture of the pudding while making it suitable for those with gluten sensitivities.
Can I add other vegetables to the pudding?
Yes, feel free to customize the pudding by adding other vegetables such as diced tomatoes, zucchini, or corn. Just be sure to adjust the cooking time slightly if you add more moisture-rich veggies to prevent a soggy texture.
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).