Serves 6 (1 serving = 1/6 corn pudding)
6 Dr. Praeger’s Sweet Potato Pancakes, defrosted, uncooked, and crumbled
2 large ears corn, kernels cut from cobs (about 2 cups) or 2 cups frozen corn, defrosted
1 cup grated low-fat cheddar cheese (about 3 oz.)
¾ cup corn meal
1 ½ cups 1 % milk
3 eggs, divided
¾ teaspoon salt
¼ teaspoon fresh ground pepper
⅛ teaspoon cayenne pepper
¼ teaspoon cream of tartar
1. Preheat oven to 400°F.
2. Spray a 9-inch square baking dish with cooking spray and reserve.
3. Combine Dr. Praeger’s Sweet Potato Pancakes, corn, corn meal and milk in a 4-quart saucepan and bring to a boil; reduce heat and stir until mixture thickens, 4 to 5 minutes.
4. Remove from heat, stir in cheese and transfer to a large mixing bowl.
5. Let cool about 10 minutes, then stir in egg yolks, salt, pepper and cayenne.
6. Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form, about 2 minutes.
7. Gently fold egg whites into sweet potato-corn mixture until just incorporated.
8. Pour into prepared baking dish and bake until top is browned and center is set but not entirely firm, 55 to 60 minutes.
9. Serve warm or at room temperature.
Note: Pudding can also be baked in individual ramekins.