Corn-And-Carrot Pudding Recipe - Cooking Index
Corn-And-Carrot Pudding Recipe - Cooking Index
| 10 oz | Frozen whole kernel corn - (1 package) thawed | |
| 1 cup | 1% low-fat milk - divided | |
| 2 tablespoons | All-purpose flour | |
| 2 tablespoons | Maple syrup | |
| 1/4 teaspoon | Salt | |
| 1/4 teaspoon | Ground nutmeg | |
| 3 | Egg whites | |
| 2 | Eggs | |
| 3/4 cup | Coarsely shredded carrot | |
| Vegetable cooking spray |
Place 1 cup corn, 1/2 cup milk, and flour in food processor, and process for 10 seconds.
Combine syrup and next 4 ingredients in a medium bowl; beat well with a wire whisk. Add remaining 1/2 cup milk, remaining whole kernel corn, the pureed corn mixture, and carrot, stirring with a wire whisk until blended.
Pour mixture into a 1-quart casserole coated with cooking spray. Cover; bake at 350F for 15 minutes. Uncover; bake an additional 40 minutes or until set. Yield: 4 servings (serving size: 3/4 cup).
Source:
Cooking Light, Sept 1994, page 85
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