Best 5 Lite Corn Pudding Recipes
**Introducing Lite Corn Pudding: A Delightful and Versatile Dish**
Corn pudding is a classic Southern comfort food that is enjoyed by people of all ages. It is a creamy, flavorful dish that can be served as a side dish or a main course. Lite corn pudding is a healthier version of the traditional recipe that is made with low-fat milk, reduced-fat cheese, and whole wheat flour. This lightened-up version is just as delicious as the original, but it is lower in calories and fat.
This article features two delicious lite corn pudding recipes:
* **Classic Lite Corn Pudding:** This recipe is a simple and straightforward version of lite corn pudding. It is made with just a few basic ingredients and can be prepared in under an hour.
* **Loaded Lite Corn Pudding:** This recipe is a more elaborate version of lite corn pudding that is loaded with vegetables, cheese, and bacon. It is a hearty and flavorful dish that is perfect for a potluck or a family gathering.
Both of these recipes are easy to make and can be tailored to your own preferences. For example, you can add different vegetables, cheeses, or herbs to the classic recipe to create your own unique dish. You can also adjust the amount of cheese and butter in the loaded recipe to make it lighter or richer.
No matter how you choose to make it, lite corn pudding is a delicious and versatile dish that is sure to please everyone at your table.
CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}
Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.
Provided by Mary Younkin
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!
Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
GRANDMA'S CORN PUDDING
This corn pudding is definitely comfort food.
Provided by lisa cohen
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
- In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
- Bake for 1 hour.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g
EASY CORN PUDDING
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Provided by Elizabeth
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
- Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g
LIGHT CORN PUDDING
I found this recipe while searching the internet for a lower calorie corn pudding. It was published in the Washington Post. It is the best lightened version that I have found so far. If you follow Weight Watchers, 1/4 recipe is 4 points, 1/6 recipe is 3 points and 1/8 recipe is 2 points. These point values came from the Ww site after I submitted the recipe. The original recipe called for 2 cups of corn. After cutting the kernels off of 3 good sized ears I had 2 1/2 cups. So, that is what I used. Also, the original recipe used sugar. I opted to substitute with Splenda. I was pretty happy with the results and will undoubtedly make it again. Any comments or suggestions would be greatly appreciated!
Provided by Normaone
Categories Corn
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Have ready a nonstick loaf pan or lightly grease a loaf pan with nonstick cooking spray. You will also need a pan larger than the loaf pan to create a hot water bath. Boil water for the hot bath.
- Combine the corn, flour, Splenda, salt and pepper in a large bowl and mix well.
- In a separate bowl, whisk together the egg substitute, melted light margarine, and evaporated milk for about a minute. Add to corn mixture and combine well. Pour the pudding into the loaf pan and place the loaf pan inside the larger pan. Pour enough hot water into the larger pan to come half way up the sides of the loaf pan. Bake 50 to 60 minutes or until pudding is firm to the touch and slightly browned on top. Remove from water bath and let rest for about 5 minutes before serving.
Nutrition Facts : Calories 133.5, Fat 2, SaturatedFat 0.4, Cholesterol 2.1, Sodium 512.8, Carbohydrate 20.4, Fiber 1.7, Sugar 5.1, Protein 10.4
CORN PUDDING
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
Tips:
- Use fresh corn kernels for the best flavor. Frozen or canned corn can also be used, but fresh corn will give the pudding a sweeter, more vibrant taste.
- Don't overmix the batter. Overmixing can make the pudding tough.
- Bake the pudding in a water bath. This will help to prevent the pudding from drying out.
- Serve the pudding warm or at room temperature. It can also be chilled and served cold.
Conclusion:
Lite Corn Pudding is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh corn, and it is also a good source of fiber and vitamins. This recipe is a healthier version of traditional corn pudding, using skim milk and reduced-fat cheese. It is also gluten-free, making it a great option for people with celiac disease or gluten intolerance.
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