Low Carb Corn Pudding

Note from Cheri: This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. This recipe is part of April's Low Carb Thanksgiving Menu. Click here for the rest of the Thanksgiving recipes and tips. Click here for lots more low carb recipes!

1 cup cream 1 tablespoon vinegar 2 eggs 1/4 cup corn oil 1 cup whole kernel corn (no sugar-canned) 1 tablespoon baking powder 1 cup almond flour 1/4 cup corn meal 2 tablespoons Maltitol (or sweetener of choice) 1/2 teaspoon salt 1 cup shredded cheddar cheese

Makes 8 Servings Preheat oven 350°F. Add the vinegar to the cream and set aside. Combine all dry ingredients (almond flour, baking powder, corn meal, sweetener and salt). Mix corn, cream, eggs and oil, then blend with dry ingredients. Pour into a baking dish that has been prepared with spray oil and bake for 20 minutes. Remove from oven to add cheese topping and return to oven for 10-12 minutes or until the cheese is melted and the center is firm. Total carbs = 8 servings = 6 ECC each Total carbs = 48 ECC Per serving = 6