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Indian Corn Pudding

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By American Diabetes Association

Posted July 23rd, 2007

This article is reprinted with permission from The New Family Cookbook for People with Diabetes, by American Diabetes Association, (1999, Simon & Schuster)

The New Family Cookbook for People with Diabetes

Servings:	4
Author Notes:	This recipe is part of Marilyn Helton's Diabetic Friendly, Vegetarian Thanksgiving feast.
Ingredients:	2 large eggs, beaten, or 1/2 cup egg substitute 2 tablespoons finely chopped onion 2 tablespoons finely chopped red or green bell pepper 1/2 teaspoon salt 1/4 teaspoon ground mace 1/8 teaspoon ground white pepper 1 tablespoon margarine 1 1/2 cups skim milk 2 cups fresh corn kernels, or one (15 ounces) can whole kernel corn, drained
Instructions:	Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into the prepared casserole. Bake for 1 hour or until set. Diabetic Exchanges: 1-1/2 Starch; 1/2 Milk; 1/2 Fat