Corn Pudding On The Go
|Boiling water||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Skim milk powder||1⁄4 Cup (4 tbs)|
|Frozen corn||2 Cup (32 tbs)|
|Rye flour||2 Tablespoon|
Cook corn in boiling water until tender.
Blend corn and liquid together briefly to mash it, but not long enough to puree it.
In large saucepan, melt butter and stir in flour gradually, until blended.
Combine water and skim milk powder with a wire whisk, and add gradually, cooking over low heat until sauce is thickened.
Add corn mixture to sauce and then the chopped green pepper.
In a small bowl, beat egg yolks and pour a small amount of the corn mixture over them, stirring constantly, and then return it to the corn mixture.
Stir and cook over low heat for several minutes to allow egg yolks to thicken slightly.
Add salt and paprika.
Beat egg whites until stiff but not dry and fold them lightly into the corn mixture.
Bake in a preheated oven for 30 minutes.
Serving size: Complete recipe
Calories 887 Calories from Fat 337
% Daily Value*
Total Fat 38 g58.6%
Saturated Fat 18.9 g94.5%
Trans Fat 0 g
Cholesterol 435.3 mg145.1%
Sodium 1124.5 mg46.9%
Total Carbohydrates 111 g37%
Dietary Fiber 16.4 g65.4%
Sugars 14.6 g
Protein 29 g58.1%
Vitamin A 54.8% Vitamin C 47.5%
Calcium 9.7% Iron 25%
*Based on a 2000 Calorie diet