Corn Pudding

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Corn Pudding

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 corn pudding has all the flavor without the guilt. It is perfect as a side for any meal, or even as a dessert alternative.

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.

Feel free to substitute the sweetener for the sweetener of your choice that measures like sugar. Splenda is used here to avoid added sugar.  The Egg Beaters may be replaced with standard eggs, or liquid egg whites.  For this recipe, mixing the dry ingredients first really does make a difference in this healthy corn pudding.

CategoryDifficultyBeginner

Comfort food that's light and scrumptious. A perfect side dish, or dessert alternative.

Yields10 Servings
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

 ½ cup Splenda or sweetener that measures like sugar
 3 tbsp all purpose flour
 ½ tsp salt
 ¾ cup Egg Beaters (or whites from 6 large eggs)
 1 cup unsweetened milk of choice
 ¼ cup light butter (melted)
 15.25 oz whole kernel corn, drained (1 can)
 14.75 oz cream corn (1 can)

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, 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.

Nutrition Facts

Serving Size 1/2 cup

Servings 10


Amount Per Serving
Calories 103
% Daily Value *
Total Fat 3g5%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 396mg17%
Potassium 43mg2%
Total Carbohydrate 24g8%
Dietary Fiber 2g8%
Sugars 2g
Protein 3g6%

Vitamin A 8%
Vitamin C 3%
Calcium 6%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Weight Watchers:

Blue: *

Purple: *

Green: *

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*The SmartPoints® values for these products and/or recipes were calculated by Losing It Daily and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® trademark.

 

Low Calorie Corn Pudding

 

Low Calorie Corn Pudding

 

Ingredients

 ½ cup Splenda or sweetener that measures like sugar
 3 tbsp all purpose flour
 ½ tsp salt
 ¾ cup Egg Beaters (or whites from 6 large eggs)
 1 cup unsweetened milk of choice
 ¼ cup light butter (melted)
 15.25 oz whole kernel corn, drained (1 can)
 14.75 oz cream corn (1 can)

Directions

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, 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.

Corn Pudding

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