Puffy Corn Pudding

November 13, 2017

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Add an excellent source of protein to your holiday meal by baking this easy Puffy Corn Pudding.

Ingredients

Cooking spray

1/2 cup butter, melted

1/2 cup all-purpose flour

1/4 cup sugar

6 large eggs

1 cup fat free half and half

3 cups whole kernel corn, canned OR frozen, thawed

1 can (15 ounces) cream style corn

PREHEAT oven to 350°F. SPRAY a 3-quart casserole with cooking spray; set aside.

COMBINE butter, flour and sugar. BEAT in eggs and half and half until blended. STIR in corn and cream style corn.

POUR mixture into prepared casserole.

BAKE 50 to 60 minutes or until knife inserted near center comes out clean.

Add a special touch by sprinkling the top of the pudding with buttered bread or cracker crumbs during the last 15 minutes of baking.

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Serving Size1/8 of recipe

Calories331

Total Fat17g

Saturated Fat9g

Polyunsaturated Fat2g

Monounsaturated Fat5g

Dietary Fiber2g