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Corn Pudding Recipe

Corn Pudding Recipe

6 servings



2 tablespoons unseasoned dry bread crumbs

2 cups whole-kernel corn

1/2 cup fat-free milk

3 tablespoons flour

1 1/2 tablespoons margarine or butter, room temperature

2 eggs, lightly beaten

1 teaspoon sugar

1/2 teaspoon each: dried thyme leaves, salt

1/8 teaspoon pepper


Coat lightly greased 1-quart casserole or souffle dish with bread crumbs. Process corn, milk, and flour in processor or blender until a coarse puree. Stir in combined remaining ingredients and pour into prepared casserole. Bake, uncovered, at 350 degrees until pudding is set and beginning to brown, about 35 minutes.

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