6 slices center-cut bacon

1 1/3 cup diced onion

2 garlic cloves, minced

2 tsp sugar

Salt and pepper to taste

Pinch of crushed red pepper flakes

16 ounces frozen corn, thawed and drained

1 ½ cup skim or 1% milk

½ cup cornmeal

2 eggs

½ cup parmesan cheese

2 Tbsp fresh minced chives

1. Preheat oven to 350 degrees. Coat 8 ramekin dishes (4 ounce size) with cooking spray. Set ramekins inside a large rectangular baking dish, set aside.

2. Add bacon slices to a heavy skillet over medium-high heat. Cook bacon on both sides until crisp. Remove from skillet, drain on paper towels.

3. Add the onion to the skillet, and sauté for 3-4 minutes. Add garlic and sauté for 2 minutes. Add sugar, salt, pepper, and crushed red pepper and sauté for 1 minute.

4. Add in the corn and sauté for 2 minutes. Pour in milk, lower the heat, and simmer for 4 minutes.

5. Ladle corn mixture into a blender; add in the cornmeal and egg, process until smooth, leaving some texture.

6. Add the corn mixture to a bowl. Crumble bacon into small pieces. Whisk in bacon, cheese, and chives. Divide the corn pudding among all ramekin dishes. Pour hot water into the pan until the water comes halfway up the sides of the ramekin dishes.

7. Bake the puddings for about 40 minutes, or until set. A knife inserted in the center should come out clean.

8. Remove the pans from the oven, and let the pudding cool for about 5 minutes in the pan. With a set of firm tongs, carefully remove each ramekin from the water and serve.

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Nutrition:180 calories, 7g fat, 10g protein, 24g carbohydrate, 2g fiber (per serving)

Total servings: 8 (1/2 cup) servings

Corn Pudding

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