|Autumn Comfort Food|
One of the best gourmet-to-go dishes at Fresh Table (Findlay Market) is corn pudding. But it is not a guilt-free indulgence. This version lightens things up by using nonfat dairy products and less oil, but you still get the vitamins and fiber -- not to mention delightful taste -- of the corn.
Recipe: Corn Pudding
Serves 6 – 8
3 tablespoons margarine spread with plant stanols added, such as Benecol
One-half cup whole grain cornmeal
2 tablespoons sugar
1 teaspoon baking soda
One-half teaspoon sea salt
1 ½ cup fat-free buttermilk
One cup fat-free sour cream
8 ounces eggs or egg substitute
3 cups fresh or frozen corn kernels
Preheat oven to 350 degrees. Spray a 7 x 11 inch baking dish with cooking spray.
Blend cornmeal, sugar, baking soda and salt in a large bowl.
Process buttermilk, sour cream, egg substitute and spread in blender until smooth. Add corn and process about 10 seconds more (mixture will be lumpy).
Whisk buttermilk mixture into cornmeal mixture. Pour into prepared baking dish. Bake 35 – 40 minutes, until edges are browned and center is set. Cool at least 15 minutes before serving.