After a weekend of sauna-like heat, we’ve had a week of cool, foggy, even drizzly days. The first day of summer looked and felt almost like winter, except that the lowering gray skies stayed that way until well into the evening. So today instead of corn on the cob with dinner, I made a wintery dish from the kernels, a low-calorie corn pudding recipe, again adapted from a recipe I found on line.
RELATIVELY SKINNY CORN PUDDING
1 ½ tb. flour
1 c. fat-free milk
Kernels sliced from 3 ears of corn
3 medium green onions, chopped (I had no green onions, so used about 1/4 c. finely diced spring onions)
1/4 tsp. salt
1/4 tsp. dried powdered thyme
1/4 tsp. black pepper
2 eggs
½ c. shredded cheddar or other sharp cheese
Preheat oven to 350 degrees.
Spray a 1-quart baking dish with cooking spray.
In a separate bowl, beat the eggs thoroughly.
Put the flour in a medium saucepan, and gradually whisk in the milk. Add the corn, onions, salt, thyme and pepper. Bring to a simmer over medium heat, stirring frequently, until slightly thickened, about 2 minutes.
Gradually beat some of the hot milk mixture into the eggs, stirring constantly, then add the egg mixture to the saucepan off the heat, continuing to stir it until it is completely incorporated. Stir all but 2 tablespoons of the cheese into the mixture. Spoon it into the baking dish, and sprinkle the remaining cheese on top.
Put the corn casserole into a larger baking dish, and once it is in the oven, fill the larger dish with hot water to about 1/3 of the way up the sides of the casserole. Bake until the pudding is just set in the center, about 35 minutes.