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Corn Pudding

People at potlucks and holiday meals love this dish and so do I. This is Mom's recipe, made a little bit healthier by substituting a lighter spread for margarine, yogurt for sour cream, and an egg-white product for whole eggs. It's still in the "treat" category because of that darn Jiffy mix. Maybe someday I will work up an entire recipe from scratch using cornmeal, but don't hold your breath.

1/2 cup Brummel and Brown vegetable oil/yogurt spread 360
1 can of corn, drained 280
1 can creamed corn 210
1 box Jiffy corn bread mix 900
1/2 cup "Better'n'Eggs" or Egg Beaters 60
1 C lowfat yogurt 120

Preheat oven to 350.
Melt margarine/spread in 8x8, 9" round or similarly sized casserole dish.
Mix all other ingredients together and pour into casserole dish.
Bake for about an hour (takes longer in a deeper dish, less in a shallow and wide dish). You will know the corn pudding is done when it doesn't jiggle in the middle when you wiggle it, and when it starts to get slightly brown along the edges and on top.

Makes a little over five cups of corn pudding at 350 calories a cup.

Vegetarians please note: Jiffy corn bread mix contains animal shortening. You'll want to find a vegetarian corn bread mix.