Light Corn Pudding - cooking recipe

Ingredients

2 1/2 cups corn kernels, uncooked
1 tablespoon flour
1 tablespoon Splenda sugar substitute
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup egg substitute
1 tablespoon light margarine, such as Smart Balance Light, melted
1 cup fat-free evaporated milk

Preparation

Preheat the oven to 350 degrees. Have ready a nonstick loaf pan or lightly grease a loaf pan with nonstick cooking spray. You will also need a pan larger than the loaf pan to create a hot water bath. Boil water for the hot bath.
Combine the corn, flour, Splenda, salt and pepper in a large bowl and mix well.
In a separate bowl, whisk together the egg substitute, melted light margarine, and evaporated milk for about a minute. Add to corn mixture and combine well. Pour the pudding into the loaf pan and place the loaf pan inside the larger pan. Pour enough hot water into the larger pan to come half way up the sides of the loaf pan. Bake 50 to 60 minutes or until pudding is firm to the touch and slightly browned on top. Remove from water bath and let rest for about 5 minutes before serving.