- 2 s fresh grated corn kernels (about 12 ears)
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg substitute
- 1 evaporated skim milk
- 1 tablespoon low-calorie margarine
Grate corn from ears into large bowl. Add flour, sugar, salt and pepper to corn and stir. Heat oven to 325°. In separate bowl, beat egg substitute and milk 3 minutes and add to corn mixture. Pour pudding into nonstick loaf pan and place in oven in hot water bath. Bake 30 minutes or until pudding is firm to the touch.
Makes 8, 1/2 cup servings.
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