• 2 ears corn, husks and silks removed; or 2 cups frozen corn thawed
  • 2 cups 1-percent milk
  • 2 tablespoons low-fat sour cream
  • 2 eggs
  • 2 tablespoons flour
  • 1 tablespoon sugar
  • 2 tablespoons minced chives
  • 1/2 cup low-fat cheddar cheese


  1. Preheat the oven to 350 degrees F. If using fresh corn, use a sharp knife to scrape the corn from the cob.
  2. Combine the corn with the remaining ingredients in a food processor or blender.
  3. Spray a casserole dish with nonstick spray. Pour the corn pudding into the casserole dish.
  4. Bake uncovered for 35-40 minutes until pudding is set and tester put in the center comes out clean.

Recipe Yield: Yield: 4 servings (1 cup each)

Nutritional Information Per Serving:

Calories: 215
Fat: 6 grams
Sodium: 196 milligrams
Cholesterol: 115 milligrams
Protein: 14 grams
Carbohydrates: 29 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1-1/2 Starch, 1 Lean Meat, 1/2 Fat-free Milk

Book Title: The Diabetes Food and Nutrition Bible

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