Recipe for Corn-and-Carrot Pudding 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
10 oz Frozen whole kernel corn, (1 package) thawed
1 cup 1% low-fat milk, divided
2 tbl All-purpose flour
2 tbl Maple syrup
1/4 tsp Salt
1/4 tsp Ground nutmeg
3 x Egg whites
2 x Eggs
3/4 cup Coarsely shredded carrot
Instructions:
Instructions: Place 1 cup corn, 1/2 cup milk, and flour in food processor, and process for
10 seconds.

Combine syrup and next 4 ingredients in a medium bowl; beat well with a wire whisk. Add remaining 1/2 cup milk, remaining whole kernel corn, the pureed corn mixture, and carrot, stirring with a wire whisk until blended.

Pour mixture into a 1-quart casserole coated with cooking spray. Cover; bake at 350 degrees for 15 minutes. Uncover; bake an additional 40 minutes or until set.

Yield: 4 servings (serving size: 3/4 cup).

NOTES : Place corn on several layers of paper towels, and cover with additional paper towels. Let stand 15 minutes, gently pressing down occasionally to remove moisture. (This will keep the pudding from watering out.)

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