Directions:
- Preheat the oven to 350 degrees. Have ready a nonstick loaf pan or lightly grease a loaf pan with nonstick cooking spray. You will also need a pan larger than the loaf pan to create a hot water bath. Boil water for the hot bath.
- Combine the corn, flour, Splenda, salt and pepper in a large bowl and mix well.
- In a separate bowl, whisk together the egg substitute, melted light margarine, and evaporated milk for about a minute. Add to corn mixture and combine well. Pour the pudding into the loaf pan and place the loaf pan inside the larger pan. Pour enough hot water into the larger pan to come half way up the sides of the loaf pan. Bake 50 to 60 minutes or until pudding is firm to the touch and slightly browned on top. Remove from water bath and let rest for about 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.54 Kcal (982 kJ) | ||
| Calories from fat | 53.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.97g | 9% | |
|---|---|---|---|
| Cholesterol | 169.17mg | 56% | |
| Sodium | 590.86mg | 25% | |
| Potassium | 345.35mg | 7% | |
| Total Carbs | 22.9g | 8% | |
| Sugars | 11.39g | 46% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 20.55g | 41% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1mg | 5% | |
| Calcium | 183.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 217.48 Kcal (911 kJ) | ||
| Calories from fat | 49.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 9% | |
|---|---|---|---|
| Cholesterol | 156.86mg | 56% | |
| Sodium | 547.87mg | 25% | |
| Potassium | 320.22mg | 7% | |
| Total Carbs | 21.23g | 8% | |
| Sugars | 10.56g | 46% | |
| Dietary Fiber | 1.36g | 6% | |
| Protein | 19.06g | 41% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.9mg | 5% | |
| Calcium | 169.9mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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