Corn Pudding


Originally from Virginia, I’m a big fan of Southern cooking. Over the years, I’ve learned how to adapt some of my favorite recipes to be much healthier than intended!  Corn pudding is one of my favorites–and while on vacation last week, I decided to figure out how to health-ify it. Turns out, it was easy. The resulting dish was DELICIOUS. My family had absolutely no idea it wasn’t the butter and milk-laden dish they were expecting! It was light, filling, and decadent — it reminded me of a cross between cheese souffle and macaroni and cheese.

serves 6

2 c unsweetened soy milk
5 eggs
3 cobs of corn, kernels cut off
salt and pepper to taste
grated cheese (optional)

Preheat oven to 375. Whisk eggs and mix in soymilk until thoroughly blended. Add corn. Pour into a buttered/oiled casserole dish — we used a large souffle ramekin but you could also use a rectangle dish.  Bake for 45-50 minutes, until light brown on top.  If you would like cheese melted on top, sprinkle on about 30 minutes into the cooking process.


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