Corn Pudding
Prep time
Cook time
Total time
Comfort food that's light and scrumptious. A perfect side dish, or dessert alternative.
Recipe type: Side
Serves: 10½ cup servings
  • 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
  1. Preheat oven to 350.
  2. Spray a 2 quart baking dish with cooking spray.
  3. In a large bowl, mix together Splenda, flour, and salt.
  4. Whisk in one at a time: Egg Beaters, cashew milk, and melted butter.
  5. Once well blended, whisk in drained whole kernel corn, then cream corn.
  6. Pour into prepared baking dish.
  7. Bake uncovered for 45-60 minutes, or until center is firm and custard like.
Recipe by Losing It Daily at