Sweet and Spicy Corn Pudding
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt & pepper to taste
- 4 egg whites
- nonstick cooking spray
- 1 medium red onion diced
- 1 teaspoon of cumin
- 1 medium green and red pepper diced
- 3 medium sized jalapeno peppers (seeded and chopped thin)
- 2 bags of frozen corn (i prefer silver queen - but any ki
- 1 can of fat free evaporated milk
- 1/3 cup of fat free sour cream
- 1/4 cup of fat free milk
- 2 eggs (large)
- 1/8 cup of cornstarch
- Carbohydrate 0.170945 g
- Cholesterol 0 mg
- Fat 0.076745 g
- Fiber 0 g
- Protein 2.39813 g
- Saturated Fat 0.0058 g
- Serving Size 1 1 Serving (22g)
- Sodium 62.3881666666667 mg
- Sugar 0.170945 g
- Trans Fat 0.03814 g
- Calories 11 calories
Preheat oven to 350 degrees.Spray a large saute pan with nonstick cooking spray and place on medium heat.Saute green and red peppers, onion and jalapenos until tender. Add 1 package of thawed Corn. Mix together.Heavily spray a large baking dish (13 x 9) with nonstick cooking spray. Add the saute pan mixture to this baking dish.In a food processor or blender, combine all the remaining ingredients INCLUDING the 1 package of Corn).Blend thoroughly until smooth. Pour contents of food processor or blender over pepper and corn mixture in baking dish.Bake, uncovered for about 45-55 minutes. At the 45 minute mark, stick a butter knife in middle and take out if knife comes out clean. If not, continue checking every 3 minutes until knife comes out clean.This makes 6 huge servings at a mere 3 Points each. Enjoy!
