This is a lighter version of regular corn pudding for those who are watching calories.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
10
Yield:
1 2-quart pudding
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart rectangular casserole dish with cooking spray.

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  • Puree 1 cup corn, margarine, and eggs together in a food processor or blender.

  • Combine remaining corn with pepper Jack cheese, sour cream, cornmeal, green chiles, jalapeno, and salt in a large bowl. Add pureed corn and mix well. Pour mixture into the prepared dish; sprinkle Parmesan cheese on top.

  • Bake in the preheated oven until puffy and golden, about 30 minutes. Broil for a few minutes until golden spots appear.

Cook's Note:

Any low-fat buttery spread will work.

Nutrition Facts

185 calories; protein 10.5g; carbohydrates 10.5g; fat 10.5g; cholesterol 72.1mg; sodium 647mg. Full Nutrition
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