Low-Fat Fresh Corn Pudding - cooking recipe

Ingredients

4 c. fresh corn, cut from cob (about 3 large ears)
2 c. (8 oz.) shredded reduced fat sharp Cheddar cheese
1 c. frozen egg substitute, thawed
1 (4 oz.) jar diced pimiento, drained
2 c. evaporated skimmed milk, divided
1/2 c. all-purpose flour
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. ground pepper

Preparation

Combine corn, cheese, egg substitute and pimiento in a large bowl, stirring well.
Combine 1 cup milk and flour in a small bowl, stirring until smooth.
Add remaining 1 cup milk, sugar and next 3 ingredients; stir well.
Add flour mixture to corn mixture, stirring well.
Pour corn mixture into a shallow 2-quart casserole, coated with vegetable cooking spray; place in a 13 x 9 x 2-inch baking pan.
Add hot water to pan to a depth of 1-inch.
Bake, uncovered, at 325\u00b0 for 1 hour and 20 minutes, or until a knife inserted in center comes out clean.
Let stand 5 minutes.
Fat: 4.5 grams per serving.