BAKED CORN PUDDING Makes 8 servings Preparation time: 15 minutes Cooking time: about one hour; standing time: 5 to 10 minutes 2 tablespoons butter or margarine 2 tablespoons chopped onion 1/4 cup flour 1/4 teaspoon salt 1/2 teaspoon pepper 2 cups 1 percent milk 2 slightly beaten eggs 2 slightly beaten egg whites 1 cup shredded 50 percent light cheddar cheese 1 (16-ounce) package frozen whole-kernel corn, thawed 1/4 cup fresh chopped parsley 2 tablespoons plain bread crumbs Heat oven to 350 degrees. Coat an 8-by-8-inch baking dish with cooking spray. In a Dutch oven, melt butter on medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well-blended. Stir in milk. Cook 4 or 5 minutes, stirring constantly until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish. Sprinkle bread crumbs over corn mixture. Coat crumbs with cooking spray. Bake, uncovered, 50 to 60 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving. Per serving: 188 calories, 11 grams protein, 8 grams fat (34 percent calories from fat), 4.2 grams saturated fat, 22 grams carbohydrate, 72 milligrams cholesterol, 258 milligrams sodium, 2 grams fiber.
*Angelique* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
