Southern Sweet Corn Pudding

Yield: 8 servings


2 (11 oz) cans vacuum packed whole kernel corn (no salt or sugar added) with juices
1/4 C buttermilk
4 egg whites, lightly beaten
1 C ff plain yogurt
1/4 C unsweetened applesauce
1/2 C sugar
1 (8 1/2 oz) package corn muffin mix


  1. Preheat oven to 350. Lightly spray a 3 qt casserole with no stick spray.
  2. In a blender or food processor, pulse blend one of the cans of corn (with juices) and the buttermilk until creamy but slightly lumpy (the mixture will resemble the texture of cottage cheese). Set the pureed corn mixture aside.
  3. In a large bowl, stir together the egg whites, yogurt and applesauce until combined. Drain the remaining can of corn. Stir the drained corn, pureed corn mixture, and sugar into the yogurt mix. Add the muffin mix and stir just until combined.
  4. Transfer the mixture to the prepared casserole. Bake about 1 hour or until golden brown and set.
Healthy Units: 5 per serving

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