Corn Pudding Recipe

16 oz Can of corn
1 Egg
1 tsp Pimiento, Chopped
1 tsp Green pepper
1 tsp Margarine
1 tsp Sugar replacement
3/4 cup Milk
Salt to taste
Fresh ground pepper
Vegetable cooking spray

Combine all ingredients, except vegetable cooking spray. Pour into
baking dish coated with vegetable cooking spray. Bake at 325F for 35
to 40 minutes, or until firm.
Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 55

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master



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Preparation Time: 0:00

Serves: 6

Is this Corn Pudding Recipe Suitable for Diabetics?

This Corn Pudding recipe is part of our collection of tasty diabetic Vegetarian recipes. Because we are unaware of your precise medical problems and the guidelines your doctor has provided, we really cannot say with certainty that this Corn Pudding recipe is acceptable for you. Nonetheless, because the original author designated it as `diabetic` it hopefully indicates that it at least covers the basic condition for the tag `diabetic`, being low in carbohydrates and fat, and so should be more healthy than a normal recipe. All the same, this Corn Pudding recipe should only be used if you understand your own condition and are happy that the recipe ingredients are suitable for you.

This Corn Pudding Recipe comes from the diabetic Vegetarian recipes section. Sadly it is inconceivable for us to prepare every single one of the diabetic Vegetarian recipes to make certain that all of them are 100% safe for diabetics. Our site has thousands of unique recipes in the collection, and to cook them all at 4 or 5 a weeek would occupy us for more than 6 years. We strongly urge you to read the nutritional content carefully to make sure that they comply with the diabetes nutritional guidelines your nutritionalist has given you. If you think that this Corn Pudding recipe have errors, then let us know and we will delete it from our recipe site.