Makeover Corn Pudding (TNT)

Hi...
I served this dish with the crockpot brisket.
I am not really a fan of corn pudding, but this one sounded really good...and it was!
It came from my newest Taste of Home's Healthy Cooking magazine.

"Passed down for generations, this recipe was a cherished family tradition at holidays and special gatherings. Now, with less than half the fat, sodium and cholesterol of the original, it can be served up for generations to come!" says Arlene Spencer of Oconomowoc, WI



Makeover Corn Pudding
1/3 cup all-purpose flour
2 tablespoons sugar
1 cup fat-free milk
3/4 cup egg substitute
1 tablespoon butter, melted
1 teaspoon salt
8 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 cup (4 ounces) shredded sharp cheddar cheese

In a large bowl, combine flour and sugar. Whisk in the milk, egg substitute,
butter and salt. Stir in the corn, cream-style corn and cheese. Pour into a
13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at
375° for 50-55 minutes or until a knife inserted near the center comes out
clean.

Yield: 12 servings.
　
Recipe source: Taste of Home’s Healthy Cooking magazine, Aug/Sept, 2009, submitted by Arlene Spencer of Oconomowoc, WI

http://www.tasteofhome.com/recipes/Makeover-Corn-Pudding