This recipe for corn pudding gets an extra layer of flavor (and an extra helping of vitamins, calcium and fiber) from broccoli. It is quite tasty and sure to be a hit with the kids.
If you prefer to make this corn pudding recipe sweeter, just add another two tablespoons of sugar. It will remind the kids of traditional corn pudding, but it will still have the extra vitamins and minerals. This corn pudding recipe is also surprisingly low in fat. The creamed corn and Monterey Jack cheese give it a richness that makes it seem far higher in fat than it really is.
You can serve this corn pudding any time of the year. Of course, it goes especially well with roast turkey, sweet potato and apple casserole, and fresh green beans with sea salt for Thanksgiving. But in the summer time, you can make this corn pudding with fresh sweet corn. What a farmer's market treat!
You can easily make this corn pudding a day or two in advance. Just cover and refrigerate it, then bring it to room temperature (about 15 minutes on the counter will do the trick), then heat it up in the oven.
For more delicious and healthy corn recipes, be sure to check out: creamy polenta with fresh corn, goat cheese and peppers, fresh corn saute, tomato and corn salad, fresh zucchini and corn skillet, and savory corn chowder with bacon.
Corn Pudding with Broccoli Recipe
Ingredients
- 1 15 oz. can creamed corn
- 1 cup frozen sweet corn
- 1/2 cup liquid egg substitute (such as Egg Beaters)
- 1 tsp. granulated white sugar
- 2 Tbsp. unbleached all-purpose flour
- 1 cup frozen chopped broccoli florets
- 3/4 cup shredded low-fat Monterey Jack cheese (divided)
Directions
- Preheat the oven to 350 degrees F. Spray a 9 x 9 baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the creamed corn, frozen corn, liquid egg substitute, flour, sugar and broccoli florets. Mix well. Stir in 1/2 cup of the shredded Monterey Jack cheese.
- Pour into prepared baking dish. Top with remaining Monterey Jack cheese. Bake 50 to 60 minutes or until golden brown on top.
- Let cool 10 minutes before serving.
Makes 6 servings.
Per serving: 137 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 330 mg sodium, 23 g carbohydrate, 2 g fiber, 9 g protein, 8% vitamin A, 33% vitamin C, 9% calcium, 7% iron
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