Low Fat Chili-corn Pudding Recipe

Ingredients

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 can chopped green (4 ounces)

chilies, drained

Method

Heat oven to 350 degrees.

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, 8 X 8 X 2 inches.

Bake uncovered 25 to 30 minutes or until bubbly.

Garnish with red bell pepper rings if desired.

4 SERVINGS (ABOUT 3/4 CUP EACH).

Cooks Comments and Tips