lite corn pudding

lite corn pudding
  • cooking spray
  • 3 cups corn kernels, divided
  • 4 ounces light margarine, melted (such as Promise®)
  • 2 eggs
  • 9 ounces pepper Jack cheese, cut into 1/2-inch cubes
  • 1 cup light sour cream
  • 1/2 cup yellow cornmeal
  • 1 (4 ounce) can diced green chiles, drained and patted dry
  • 1/4 cup diced jalapeno peppers
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmesan cheese


  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart rectangular casserole dish with cooking spray.
  2. Puree 1 cup corn, margarine, and eggs together in a food processor or blender.
  3. Combine remaining corn with pepper Jack cheese, sour cream, cornmeal, green chiles, jalapeno, and salt in a large bowl. Add pureed corn and mix well. Pour mixture into the prepared dish; sprinkle Parmesan cheese on top.
  4. Bake in the preheated oven until puffy and golden, about 30 minutes. Broil for a few minutes until golden spots appear.

10/18/2019
lite corn pudding, recipe PT15M PT1H 5 455 calories

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