Low-Fat Fresh Corn Pudding

• 4 c. fresh corn, cut from cob (about 3 large ears)
• 2 c. (8 oz.) shredded reduced fat sharp Cheddar cheese
• 1 c. frozen egg substitute, thawed
• 1 (4 oz.) jar diced pimiento, drained
• 2 c. evaporated skimmed milk, divided
• 1/2 c. all-purpose flour
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. ground pepper

1. Combine corn, cheese, egg substitute and pimiento in a large bowl, stirring well.
2. Combine 1 cup milk and flour in a small bowl, stirring until smooth.
3. Add remaining 1 cup milk, sugar and next 3 ingredients; stir well.
4. Add flour mixture to corn mixture, stirring well.
5. Pour corn mixture into a shallow 2-quart casserole, coated with vegetable cooking spray; place in a 13 x 9 x 2-inch baking pan.
6. Add hot water to pan to a depth of 1-inch.
7. Bake, uncovered, at 325u0b0 for 1 hour and 20 minutes, or until a knife inserted in center comes out clean.
8. Let stand 5 minutes.
9. Fat: 4.5 grams per serving.

fresh corn, cheddar cheese, frozen egg substitute, pimiento, milk, allpurpose, sugar, salt, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174859 (may not work)