Fresh Corn Pudding - cooking recipe

Ingredients

2 c. corn, cut from cob (about 4 medium ears)
1 Tbsp. minced green pepper
1 1/2 Tbsp. all-purpose flour
2 tsp. salt
1/4 tsp. mace
dash of red pepper
1/2 c. egg substitute
1 c. evaporated, skimmed milk
vegetable cooking spray

Preparation

Combine
first\t7
ingredients, stirring well.\tCombine egg substitute\tand evaporated skimmed milk;
add to the corn mixture. Spoon
mixture
into a 1 quart casserole coated with cooking spray.
Place dish in a larger shallow pan; add water to a depth of 1 inch to pan.
Bake at 350\u00b0 for 1 hour or until a
knife inserted in center comes out clean.
Yield:
6 servings (102 calories per 1/2 cup serving).