Lite Corn Pudding recipe

All Recipes Side Dish Casseroles Corn Casserole Recipes

Ingredients

cooking spray
3 cups corn kernels, divided
4 ounces light margarine, melted (such as Promise®)
2 eggs
9 ounces pepper Jack cheese, cut into 1/2-inch cubes
1 cup light sour cream
½ cup yellow cornmeal
1 (4 ounce) can diced green chiles, drained and patted dry
¼ cup diced jalapeno peppers
½ teaspoon salt
½ cup grated Parmesan cheese

Nutrition Info

184.8 calories
carbohydrate: 10.5 g
cholesterol: 72.1 mg
fat: 10.5 g
fiber: 0.5 g
protein: 10.5 g
saturatedFat: 5.6 g
servingSize: -
sodium: 647 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart rectangular casserole dish with cooking spray.

  2. Puree 1 cup corn, margarine, and eggs together in a food processor or blender.

  3. Combine remaining corn with pepper Jack cheese, sour cream, cornmeal, green chiles, jalapeno, and salt in a large bowl. Add pureed corn and mix well. Pour mixture into the prepared dish, sprinkle Parmesan cheese on top.

  4. Bake in the preheated oven until puffy and golden, about 30 minutes. Broil for a few minutes until golden spots appear.

Recipe Yield

1 2-quart pudding

Recipe Note

This is a lighter version of regular corn pudding for those who are watching calories.

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