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Corn Pudding
◆
57
Side diSheS
cooking spray
2 teaspoons unsalted butter
½ cup chopped onion (about one
small onion)
3 cups cut corn, fresh or frozen,
thawed and patted dry, divided
3 large eggs
1½ cups evaporated fat free milk, not
reconstituted
3 tablespoons yellow cornmeal
¾ teaspoon salt
¾ teaspoon freshly ground pepper
to taste
2-4 drops hot sauce
1 quart very hot water
Makes 6 to 8 servings
Lightly coat a 1-quart soufflé dish with cooking spray; set aside. Cut a piece of
aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again
two more times to create a strip about 24 inches in length and 2 inches wide to
make a “cradle” and reserve.
Melt butter in a Cuisinart
®
10-inch skillet over medium high heat. Add onion.
Cook, stirring about 5 minutes (until translucent). Reserve.
Place 1½ cups of corn into work bowl of a Cuisinart
®
Food Processor. Pulse four or
five times, to chop corn roughly. Add eggs, evaporated milk and onion; pulse until
mixed. Place the remaining 1½ cups corn in a 1½-quart mixing bowl; sprinkle
with cornmeal. Add chopped corn mixture. Stir until just mixed. Season with salt,
pepper and hot sauce to taste. Transfer to prepared soufflé dish. Set the dish in the
center of the long strip of folded foil and bring up the sides to meet – twist together
to form a handle.
Place small rack in ceramic pot of a Cuisinart
®
Slow Cooker. Add hot water to pot.
Place filled soufflé dish on rack, using the foil cradle to help lift the dish, and
carefully lower the dish into the pot and place on the rack. Cover and cook on
Low for 3½ hours. Slow Cooker will automatically switch to Warm. Casserole
will be puffed and golden. Remove the soufflé dish from the slow cooker using
the foil strips to lift it.
Nutritional information per serving (based on 8 servings):
Calories 174 (23% from fat) • carb. 24g • pro. 10g • fat 5g • sat. fat 2g
• chol. 109mg • sod. 410mg • calc. 200mg • fiber 2g
Note: You may prepare the Corn Pudding using a blender rather than a
food processor.
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