2 teaspoons unsalted butter
½ cup chopped onion (about one small onion)
3 cups cut corn, fresh or frozen, thawed and patted dry, divided
3 large eggs
1½ cups evaporated fat free milk, not reconstituted
3 tablespoons yellow cornmeal
¾ teaspoon salt
¾ teaspoon freshly ground pepper
2-4 drops hot sauce
quart very hot water
Nutritional information per serving (based on 8 servings): Calories 174 (23% from fat) • carb. 24g • pro. 10g • fat 5g • sat. fat 2g • chol. 109mg • sod. 410mg • calc. 200mg • fiber 2g
Note: You may prepare the Corn Pudding using a blender rather than a food processor.
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