Recipe - All American Corn Pudding

Nonstick vegetable oil spray
2 cup Fresh corn kernels or
frozen; thawed, well
; drained
3 tablespoon Cornstarch
1 teaspoon Butter
One half cup Thinly cut or sliced up green onions
2 lg Eggs
1 lg Egg white
1 cup Lowfat milk
One half cup Chicken stock or canned
lowsalt chicken
; broth
1 teaspoon Sugar
One half teaspoon Salt
One half teaspoon Ground black pepper
One fourth teaspoon Ground nutmeg
2 tablespoon Grated Parmesan cheese

Preheat oven to 375F. Spray 8x8x2inch glass baking dish with nonstick
vegetable oil spray. Puree 1 One fourth cups corn kernels and cornstarch in
processor until almost smooth; set aside.

Melt butter in small skillet over low heat. Add green onions; saute 3
minutes. Whisk eggs, egg white, milk, stock, sugar, salt, pepper and
nutmeg in large bowl to blend. Add corn puree, green onions, 1
tablespoon Parmesan and remaining Three fourths cup corn kernels and stir until
blended.

Pour mixture into prepared dish. Sprinkle remaining 1 tablespoon
Parmesan over. Place dish in large roasting pan. Pour enough hot
water into roasting pan to come halfway up sides of dish. Bake until
pudding is just set and light golden, about 45 minutes. Remove dish
from water and let stand 5 minutes. Cut into squares and serve.

Serves 6.

Bon Appetit August 1995

Converted by MC_Buster.

Per serving: 356 Calories (kcal); 16g Total Fat; (40% calories from
fat); 20g Protein; 32g Carbohydrate; 392mg Cholesterol; 1467mg Sodium
Food Exchanges: 1 One half Grain(Starch); 2 One half Lean Meat; One half Vegetable;
0 Fruit; 2 Fat; One half Other Carbohydrates

Converted by MM_Buster v2.0n.