Corn Pudding With Vanilla
"This was my attempt to make a less fattening and firmer version of sweet corn pudding. I don't like to use canned vegetables, so I wanted to make corn pudding without creamed corn."
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 eggs
- 1 cup low fat cottage cheese
- 1⁄4 cup low-fat milk
- 2 teaspoons raw sugar
- 1⁄2 cup stone-ground yellow cornmeal
- 1 teaspoon vanilla
- 1 cup frozen corn
- 1 teaspoon butter
directions
- Preheat oven to 400. In a standing mixer, mix eggs and cottage cheese. When fluffy, add milk, sugar, cornmeal, and vanilla. Beat for 1-2 minutes. Stir in frozen corn. Spray or oil a pie plate. Pour batter into pie plate. slice butter into small patties and scatter across top of batter. Bake for 20-30 minutes. Use toothpick to check for doneness. If done, broil for 1-3 minutes to melt butter and get brown crust.
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RECIPE SUBMITTED BY
As the daughter of an American Diplomat, I grew up traveling the world and enjoying a variety of wonderful foods. My mom, an accomplished cook with great French culinary skills, sat me on the counter as a toddler and encouraged me to experiment in the kitchen as a very young person.
About 10 years ago, I followed my boyfriend --now husband -- when he went veggie. While I still eat some seafood, I love vegetarian cooking! My favorite dishes involve complex world flavors and the finickiness of French sauces.
My non-culinary interests include Africanist anthropology, travel, yoga, and scuba diving.
