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Chili-Corn Pudding

Categories:
vegetables, side dishes

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

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).




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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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