I’d never had corn pudding until I met my husband. It just happened to be one of his mom’s specialties. The name was a bit off putting at first, I mean, I was used to banana pudding, but corn pudding was a whole new world for me. I gave it a taste, and I was hooked. My lightened up version has all the flavor without the guilt.
This is great for a family get-together. And, be prepared, after you’ve convinced them to try it, everyone goes back for seconds once they’ve tasted this comforting custard-y goodness.
- ½ cup Splenda
- 3 tablespoons unbleached white all-purpose flour
- ½ teaspoon salt
- ¾ cup Egg Beaters (or whites from 6 large eggs)
- 1 cup unsweetened cashew milk (or skim)
- ¼ cup light butter (melted)
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream corn
- Preheat oven to 350.
- Spray a 2 quart baking dish with cooking spray.
- In a large bowl, mix together Splenda, flour, and salt.
- Whisk in one at a time: Egg Beaters, cashew milk, and melted butter.
- Once well blended, whisk in drained whole kernel corn, then cream corn.
- Pour into prepared baking dish.
- Bake uncovered for 45-60 minutes, or until center is firm and custard like.
10 1/2 cup servings | 3 Points Plus per serving