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Ingredientes
- Nonstick vegetable oil spray
- 2 c. Fresh corn kernels or possibly frzn, thawed, well liquid removed
- 3 Tbsp. Cornstarch
- 1 tsp Butter
- 1/2 c. Thinly sliced green onions
- 2 lrg Large eggs
- 1 lrg Egg white
- 1 c. Low-fat lowfat milk
- 1/2 c. Chicken stock or possibly canned low-salt chicken broth
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Grnd black pepper
- 1/4 tsp Grnd nutmeg
- 2 Tbsp. Grated Parmesan cheese
Direcciones
- Preheat oven to 375F. Spray 8x8x2-inch glass baking dish with nonstick vegetable oil spray. Puree 1 1/4 c. corn kernels and cornstarch in processor till almost smooth; set aside.
- Heat butter in small skillet over low heat. Add in green onions; saute/fry 3 min. Whisk Large eggs, egg white, lowfat milk, stock, sugar, salt, pepper and nutmeg in large bowl to blend. Add in corn puree, green onions, 1 Tbsp. Parmesan and remaining 3/4 c. corn kernels and stir till blended.
- Pour mix into prepared dish. Sprinkle remaining 1 Tbsp. Parmesan over. Place dish in large roasting pan. Pour sufficient warm water into roasting pan to come halfway up sides of dish. Bake till pudding is just set and light golden brown, about 45 min. Remove dish from water and let stand 5 min. Cut into squares and serve.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 786g | |
| Calories 707 | |
| Calories from Fat 230 | 33% |
| Total Fat 25.86g | 32% |
| Saturated Fat 10.74g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 657mg | 219% |
| Sodium 1864mg | 78% |
| Potassium 1351mg | 39% |
| Total Carbs 87.23g | 23% |
| Dietary Fiber 7.4g | 25% |
| Sugars 26.22g | 17% |
| Protein 38.9g | 62% |
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