Millet Corn Pudding
|Unsalted butter||1 Tablespoon|
|Canola oil||1 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|1% fat milk||1 1⁄2 Cup (24 tbs)|
|Dried basil||3⁄4 Teaspoon, crumbled|
|Ground nutmeg||1⁄8 Teaspoon|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Corn kernels||1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)|
|Cooked millet||1 Cup (16 tbs)|
|Egg white||1 Large|
|Hot red pepper sauce||8 Drop|
|Shredded cheddar cheese||3 Tablespoon|
|1% milk||1 1⁄2 Cup (24 tbs)|
1 Preheat the oven to 350° F.
Lightly grease a 1 1/2quart I casserole; setaside.
In a medium-size saucepan, melt the butter with the oil over moderate heat.
Add the flour and cook, stirring, for 2 minutes oruntil bubblingand golden.
Whisk in the milk, basil, nutmeg, and salt.
Bring the mixture to a boil and cook, continuing to whisk, for 2 minutes or until smooth and thickened.
Stir in the corn and simmer for 5 minutes.
Remove from the heat and let stand for 5 minutes.
2 Stir the millet into the corn pudding.
In a small bowl, beat the egg, egg white, and red pepper sauce, then add this mixture to the pudding and mix well.
Pourthe pudding into the casserole and sprinkle the cheese on top Bake for 30 to 35 minutes or until the centerof the pudding is almost firm.
Let stand for at least 10 minutes
Serving size: Complete recipe
Calories 1984 Calories from Fat 532
% Daily Value*
Total Fat 60 g91.8%
Saturated Fat 22.7 g113.3%
Trans Fat 0.1 g
Cholesterol 308.9 mg103%
Sodium 1532.7 mg63.9%
Total Carbohydrates 266 g88.5%
Dietary Fiber 47.5 g190.1%
Sugars 18.8 g
Protein 69 g138.2%
Vitamin A 45.7% Vitamin C 4%
Calcium 84.8% Iron 28.8%
*Based on a 2000 Calorie diet