CHILI-CORN PUDDING
1 tablespoon margarine
1/4 cup chopped onion (about 1 small)
1/4 cup chopped red bell pepper
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
3/4 cup skim milk
2 cups cooked whole kernel corn
2 egg whites (or 1/4 cup cholesterol-free egg product)
1 -- (4 ounce) can chopped green chilies, drained
red bell pepper rings (optional garnish)
Preheat oven to 350 degrees F.
Heat margarine in 2-quart saucepan over medium-high heat. Saute onion and bell pepper in margarine; remove from heat.
Stir in flour, salt, chili powder and cumin. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in corn, egg whites and chilies. Pour into ungreased square baking dish, 8x8x2 inches.
Bake uncovered 25 to 30 minutes or until bubbly. Garnish with red bell pepper rings if desired.
Servings: 4 (about 3/4 cup each)
Source: Betty Crocker's Low-Fat Cooking
1 tablespoon margarine
1/4 cup chopped onion (about 1 small)
1/4 cup chopped red bell pepper
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
3/4 cup skim milk
2 cups cooked whole kernel corn
2 egg whites (or 1/4 cup cholesterol-free egg product)
1 -- (4 ounce) can chopped green chilies, drained
red bell pepper rings (optional garnish)
Preheat oven to 350 degrees F.
Heat margarine in 2-quart saucepan over medium-high heat. Saute onion and bell pepper in margarine; remove from heat.
Stir in flour, salt, chili powder and cumin. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in corn, egg whites and chilies. Pour into ungreased square baking dish, 8x8x2 inches.
Bake uncovered 25 to 30 minutes or until bubbly. Garnish with red bell pepper rings if desired.
Servings: 4 (about 3/4 cup each)
Source: Betty Crocker's Low-Fat Cooking
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