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INGREDIENTS
Cooking spray
2 teaspoons yellow cornmeal
1 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
4 ounces Canadian bacon, cut into thin strips
3 cups fresh corn kernels (about 6 ears)
1-1/2 cups whole milk, divided
1/3 cup yellow cornmeal
1 large egg
3 tablespoons chopped fresh chives
INSTRUCTIONS
Estimated Total Time: 1 hour, 35 minutes
Preheat oven to 350&176;.
Coat a 1-1/2-quart baking dish with cooking spray, and sprinkle with 2 teaspoons cornmeal.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 5 ingredients (onion through bacon), and sauté 3 minutes or until tender. Stir in corn kernels and 1 cup milk. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Add 1/3 cup cornmeal, stirring with a whisk. Combine 1/2 cup milk and egg; stir well with a whisk. Add to cornmeal mixture in skillet; stir well. Stir in chives.
Spoon mixture into prepared dish. Bake pudding at 350&176; for 30 minutes or until lightly browned and set. Let stand for 15 minutes.
YIELD: 8 servings (serving size: 1/2 cup)
NUTRITIONAL INFO
calories: 143 carbohydrates: 20.5 g cholesterol: 41 mg fat: 4.1 g sodium: 313 mg protein: 7.9 g calcium: 66 mg iron: 0.8 mg fiber: 2.6 g
3 points per serving
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