Title: All American Corn Pudding
Categories: Cheese Vegetable
Yield: 6 Servings

		Nonstick Vegetable oil spray
2	c	Fresh corn kernels*
3	tb	Cornstarch
1	ts	Butter
1/2	c	Green onions, thin sliced
2	lg	Eggs
1	lg	Egg white
1	c	Low fat milk
1/2	c	Chicken stock*
1	ts	Sugar
1/2	ts	Salt
1/2	ts	Black pepper
1/4	ts	Nutmeg
2	tb	Grated parmesan cheese

*Can use frozen, thawed, well drain corn. Can use canned low-salt defatted chicken broth. Preheat oven to 375 degrees F. Spray an 8"sq glass baking dish (2" deep) with the oil spray. Puree 1 1/4 C corn and cornstarch in processor until almost smooth; set aside. Melt butter in small skillet over low heat. Add onions; saute 3 minutes. Whisk eggs, white, milk, stock, sugar, and spices in a large bowl to blend. Add corn puree, onions, 1 TB Parmesan and remaining corn kernels; stir to blend. Pour mixture into prepared dish. Sprinkle remaining Parmesan over. Place dish in large roasting pan. Pour enough hot water into roasting pan to come 1/2way up sides od dish. Bake until pudding is just set and light golden, about 45 minutes. Remove dish from water and let stand 5 minutes. Cut into squarfes and serve. Per serving: calories, 128; fat, 4 g; cholesterol, 76 mg; sodium 298 mg.

Source: Bon Appetit, Aug.,'95.........Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, CA............11/95

From: Microwiz

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