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Corn Pudding

Yield: Serves 4. 1 cup per serving.



2 cups skim milk
1 tablespoon butter granules
4 tablespoon honey
1/2 cup corn meal
2 cups frozen corn kernels
1 cup diced green and red bell pepper

Place all ingredients in a medium-sized sauce pan. Bring to a boil, stirring frequently. Cook briefly stirring constantly until vegetables are tender and pudding is thick- about 3-5 minutes. Scoop onto plate to serve.