Yield: 6 servings
|\N \N||Non-stick vegetable spray|
|2 cups||Fresh corn kernels or frozen, thawed, well drained|
|½ cup||Green onions, thinly sliced|
|1 large||Egg white|
|1 cup||Low-fat milk|
|½ cup||Chicken stock|
|½ teaspoon||Black pepper|
|¼ teaspoon||Ground nutmeg|
|2 tablespoons||Grated Parmesan cheese|
Preheat oven to 375F. Spray 8x8x2-inch glass baking dish with non-stick cooking spray. Puree 1 cups corn kernels and cornstarch in food processor until almost smooth; set aside.
Melt butter in small skillet over low heat. Add green onions; saut 3 minute. Whisk eggs, egg white, milk, stock, sugar, slat, pepper and nutmeg in large bowl to blend. Add corn puree, green onions, 1 tbs Parmesan cheese and remaining ¾ cup corn kernels and stir until blended.
Pour mixture into prepared dish. sprinkle remaining 1 tbs Parmesan over, Place dish in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until pudding is just set and light golden, about 45 minutes. Remove dish from water and let stand 5 minutes. Cut into squares and serve. Bon Apptit August 1995 Submitted By DIANE LAZARUS On 08-18-95