Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Non-stick vegetable spray 1 lg Egg white
2 c Fresh corn kernels 1 c Low-fat milk
-or frozen, thawed, 1/2 c Chicken stock
-well drained 1 ts Sugar
3 tb Cornstarch 1/2 ts Salt
1 ts Butter 1/2 ts Black pepper
1/2 c Green onions, thinly sliced 1/4 ts Ground nutmeg
2 lg Eggs 2 tb 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 3/4 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

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