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Title: All American Corn Pudding
Yield: 1

Ingredients

      1    nonstick vegetable oil spray
      2 c  fresh corn kernels or
           -frozen; thawed, well
      1    ; drained
      3 tb cornstarch
      1 ts butter
    1/2 c  thinly sliced green onions
      2 lg eggs
      1 lg egg white
      1 c  low-fat milk
    1/2 c  chicken stock or canned
           -low-salt ch; icken
      1    ; broth
      1 ts sugar
    1/2 ts salt
    1/2 ts ground black pepper
    1/4 ts ground nutmeg
      2 tb grated parmesan cheese

Instructions

Preheat oven to 375F. Spray 8x8x2-inch glass baking dish with nonstick
vegetable oil spray. Puree 1 1/4 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 3/4 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 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 2 Fat; 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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