Corn Pudding

Zutaten

• ½ cup 2 Tbsp or 3 oz Whole-wheat flour
• ¼ cup 2 Tbsp or 2 oz White whole-grain cornmeal
• ⅛ cup or 2 Tbsp Sugar
• 1 tsp Baking powder
• ⅛ tsp Salt
• ⅛ tsp Ground black or white pepper
• 1 - Medium egg
• - - OR
• 1 oz Liquid egg
• ¼ cup or 2 oz Low-fat sour cream
• 1 Tbsp Canola oil
• 1 cup or 5½ oz Frozen corn, thawed, drained
• ½ cup or 5½ oz Canned cream style corn, unsalted
• ¼ cup or 1 oz Fresh onions, chopped

Zubereitung

1. Preheat oven: Conventional oven: 375 °F. Convection oven: 325 °F.
2. Combine flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Stir well. Set aside for step 4.
3. Combine eggs, sour cream, oil, corn, cream style corn, and onions in a large bowl. Stir well.
4. Pour egg mixture over flour mixture. Stir well.
5. Transfer corn pudding mixture to a (8” x 8” x 2”) baking dish lightly sprayed with pan release spray.
6. Bake until golden brown. Conventional oven: 375 °F for 45-50 minutes. Convection oven: 325 °F for 30-40 minutes.
7. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
8. Critical Control Point: Hold for hot service at 140 °F or higher.
9. Cut into six even portions. Serve hot.
10. Serve 1 piece (about 2½” x 4” square).