Cabot Creamery Cooperative

• Switched from half-and-half to 2% reduced-fat milk
• Used creamed corn to enhance smoothness
• Reduced the number of whole eggs and replaced with egg whites
• Used a mixture of Cabot Extra Sharp Cheddar and Sharp Light
• Reduced serving size

Makes 8 servings
Cooking spray
1 cup chopped red or green bell pepper
1/2 cup chopped green onion
3 ounces Cabot Extra Sharp Cheddar, grated (about 3/4 cup)
1/4 cup canned creamed corn
1 cup fresh or frozen corn kernels, thawed
1 cup reduced-fat (2%) milk
3 large whole eggs
4 large egg whites
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces Cabot Sharp Light, grated (about 3/4 cup)

1. Preheat oven to 350ºF. Coat 2-quart baking dish with cooking spray. (Alternatively, use 8 individual ramekins.)
2. Coat large nonstick skillet with cooking spray and place over medium-high heat. Add bell pepper and green onion; saute until onion is translucent, about 5 minutes. Transfer mixture to prepared dish; sprinkle with extra sharp cheddar.
3. In medium bowl, whisk together creamed corn, corn kernels, milk, whole eggs, egg whites, flour, baking powder, salt and pepper until well combined; pour mixture evenly into baking dish.
4. Bake for 40 to 50 minutes or until pudding is set. Sprinkle with remaining cheese and return to oven until cheese is melted, about 5 more minutes. Serve immediately.

Nutritionally, this dish serves triple-duty as an excellent source of calcium (20% Daily Value), vitamin A (30% Daily Value) and vitamin C (50% Daily Value).