Corn Pudding

Corn Pudding

(cornmeal) SERVES 2


Not quite a custard, not quite a bread, this pudding is an old-fashioned and
delicious side dish, perfect with baked chicken, meatloaf, or other homey entree!
After the pudding is baked, I like to sprinkle a little freshly ground pepper on top.

1 egg
1 tablespoon canola oil
¼ cup plain lowfat yogurt
teaspoon salt
⅛ teaspoon baking powder
1 teaspoon cornmeal
1 teaspoon sugar
⅓ cup frozen corn
freshly ground pepper (optional)


Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients, except corn, and mix well to combine.
3. Add corn and mix well.
4. Spray 2-cup ramekin with nonstick cooking spray.
5. Pour batter into ramekin and tap base to level batter.
6. Microwave on high for 2 minutes.
7. Serve warm with freshly ground pepper on top if desired.