Chive Corn Pudding
Yield: 4 servings (1 cup each)
Ingredients
2 ears corn, husks and silks removed; or 2 cups frozen corn thawed
2 cups 1-percent milk
2 tablespoons low-fat sour cream
2 eggs
2 tablespoons flour
1 tablespoon sugar
2 tablespoons minced chives
1/2 cup low-fat cheddar cheese
Directions
Preheat the oven to 350 degrees F. If using fresh corn, use a sharp knife to
scrape the corn from the cob.
Combine the corn with the remaining ingredients in a food processor or blender.
Spray a casserole dish with nonstick spray. Pour the corn pudding into the
casserole dish.
Bake uncovered for 35-40 minutes until pudding is set and tester put in the
center comes out clean.
Calories: 215
Protein: 14 g
Sodium: 196 mg
Cholesterol: 115 mg
Fat: 6 g
Carbohydrates: 29 g
Exchanges: 1-1/2 Starch, 1 Lean Meat, 1/2 Fat-free Milk