Dear Jeanne: I have a wonderful recipe for corn pudding that includes a product that might not be found outside of Lancaster County, Pa.: John Copes frozen corn, sweet and creamy, double cut, Silver Queen. It has been a family favorite at Thanksgiving for years, and I began to wonder if there is any way to reduce the calories and fat but retain the flavor.
I hope you can work your magic and come up with something healthier that will still taste good. Thank you! — Beth Truman, Lancaster, Pa.
Dear Beth: This is a favorite type of side dish for many people during the holidays. There are many versions — some with thickeners, like flour or crackers, and various other additions.
There are many brands of super sweet corn available. I am guessing that "double cut" means that it is not large, whole kernels, but smaller, chopped pieces.
"Creamed" corn is smaller (chopped) pieces of corn with a thickener added to make it creamy. I think this could be a substitute for the Copes corn, but to avoid the excess additives found in creamed corn, I suggest you chop some corn yourself while it's frozen, either with a knife or in the food processor, just to make the pieces smaller, not to puree. Then thaw it in the microwave or just allow it to sit out for half an hour.
I also did not know the quantity in a box of the particular corn you mentioned, but the usual amount in a box is 10 ounces.
CORN PUDDING
1 cup milk
2 packages frozen Copes corn
1 stick melted butter
3 eggs
1/4 cup sugar
Bake at 350 F for 30 to 40 minutes. It's done when set.
Makes 8 servings.
LOW-FAT CORN PUDDING
20 ounces frozen super sweet corn
2 eggs
2 egg whites
1 cup 1 percent milk
1 tablespoon butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch
1. Preheat the oven to 350 F. Spray a medium-size casserole dish with nonstick cooking spray. Set aside.
2. Place the frozen corn in a food processor and pulse several times, until the corn is chopped but not smooth. Place in a microwave-proof bowl, and cook for 2 minutes to thaw.
3. Beat the eggs and whites together with a fork, then beat in the milk, butter, sugar, salt and cornstarch. Add the egg mixture to the thawed corn and stir until mixed. Place in the prepared casserole and bake for 30 minutes or until the center jiggles slightly.
Makes 8 servings.
Each serving contains approximately: Original Recipe: 232 calories; 15 gm fat; 105 mg cholesterol; 144 mg sodium; 23 gm carbohydrates; 5 gm protein; 2 gm fiber. Revised Recipe: 118 calories; 2 gm fat; 52 mg cholesterol; 126 mg sodium; 19 gm carbohydrates; 5 gm protein; 2 gm fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope.© King Features Syndicate Inc.