Corn Pudding - cooking recipe

Ingredients

4 c. fresh corn cut from cob
2 c. reduced fat Cheddar
1 c. egg substitute
1 (4 oz.) jar pimento, diced
2 c. evaporated milk (skim)
1/2 c. all purpose flour
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. red pepper
1/2 tsp. ground mace
vegetable cooking spray
1/4 c. chopped green pepper
1/4 c. chopped red pepper

Preparation

Combine corn, cheese, egg substitute and pimento in large bowl. Stir well.
Combine 1 cup milk and flour in a small bowl; stir until smooth.
Add remaining 1 cup milk, sugar and next 3 ingredients.
Stir well.
Add flour mixture to corn.
Mix and pour into 2-quart casserole coated with cooking spray.
Place this pan in a 13 x 9 x 2-inch pan filled with water.
Baked uncovered at 325\u00b0 for 30 minutes.
Add chopped pepper.
Bake an additional 50 minutes.
Let stand 5 minutes before cutting.
Contains 4.5 grams fat per serving.