Food recipes
Low-Fat Corn Pudding
Low-Fat Corn Pudding Ingredients: corn, sweet, white, raw wheat flour, white, all-purpose, unenriched sugars, granulated salt, table spices, pepper, black egg substitute, powder butter, without salt milk, fluid, 1% fa...
Low-Fat Corn Pudding
Ingredients:
corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, pepper, black
egg substitute, powder
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 350 degrees.
Have ready a nonstick loaf pan (or lightly grease a loaf pan with nonstick cooking oil spray) and a larger roasting pan to create a bain-marie, or hot-water bath.
Boil a kettle of water.
Combine the corn, flour, sugar, salt and pepper in a large bowl; mix well.
In a separate bowl, whisk together the egg substitute, melted butter or butter substitute and milk for 3 minutes, then add to the corn mixture.
Pour the pudding into the loaf pan and place the loaf pan inside the roasting pan.
Place on the middle rack of the oven and pour enough boiling water into the roasting pan to come at least halfway up the sides of the loaf pan.
Bake for 45 to 50 minutes or until the pudding is firm to the touch and slightly browned on top.
Let it rest in the pan for at least 5 minutes before serving.
Ingredients:
corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, pepper, black
egg substitute, powder
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 350 degrees.
Have ready a nonstick loaf pan (or lightly grease a loaf pan with nonstick cooking oil spray) and a larger roasting pan to create a bain-marie, or hot-water bath.
Boil a kettle of water.
Combine the corn, flour, sugar, salt and pepper in a large bowl; mix well.
In a separate bowl, whisk together the egg substitute, melted butter or butter substitute and milk for 3 minutes, then add to the corn mixture.
Pour the pudding into the loaf pan and place the loaf pan inside the roasting pan.
Place on the middle rack of the oven and pour enough boiling water into the roasting pan to come at least halfway up the sides of the loaf pan.
Bake for 45 to 50 minutes or until the pudding is firm to the touch and slightly browned on top.
Let it rest in the pan for at least 5 minutes before serving.