Source: dLife DD

Creamy corn pudding with a crunchy crust.

Servings

1 butter flavored cooking spray
2 tbsp bread crumbs
2 cup frozen sweet corn kernels , thawed (or fresh)
0.5 cup fat free half and half
0.5 cup fat free sour cream
1 tbsp Margarine, 80% fat, unsalted , melted
1 eggs
2 egg whites
0.5 tsp low sodium baking powder
0.5 tsp savory, leaves, ground
0.25 tsp ground thyme
0.5 tsp salt
0.12 tsp ground cayenne (red pepper)
0.25 tsp black pepper

1 Preheat oven to 350 degrees F.
2 Coat a 1 quart souffle dish with cooking spray. Sprinkle breadcrumbs over and shake off excess.
3 Using a food processor or blender, puree corn, half-and-half, sour cream, margarine, egg, egg whites, baking powder, savory, thyme, salt, and pepper until diced.
4 Spoon mixture into casserole dish and bake 45 to 50 minutes or until top is golden brown.

This is best made with fresh corn straight from the cob, but frozen will work too.