A recipe from the Sneaky Kitchen
1 cup skim or low-fat milk
2 Tbsp. butter or non-hydrogenated margarine
1 can whole kernel corn, well drained
2 large eggs, well beaten
1 can creamed corn
1 Tbsp. brown sugar
2 Tbsp. corn starch
pinch of nutmeg
few shakes of black pepper to taste
Preheat oven to 350º. Butter a 6-cup casserole or
square glass cake dish. Add butter or
margarine & drained whole kernel corn to milk; place in a microwave-proof container
& heat to boiling.
In a separate bowl, beat eggs with a fork or whisk. Add
creamed corn & combine. Add brown sugar, corn starch, nutmeg & pepper
& beat well to combine. Slowly add the hot milk mixture while beating. Pour into the
casserole. Bake for 40 to 45 min. or until top is lightly browned & corn pudding feels somewhat firm to the touch. Serve warm as a side dish.
Leftovers, if any, are great when heated in the microwave.