SOUTHWESTERN-STYLE CORN PUDDING

1 small onion, diced

2 tbsp butter
1 cup buttermilk
1 large egg + 2 egg whites
1 can (4.5-oz) chopped green chilies
1 can (15-oz) whole kernel corn, drained
1/2 cup cornmeal
2 tbsp white whole-wheat flour
1/2 tsp baking powder
1/2 cup Splenda Granular

Preheat oven to 350 degrees.
Spray a 1-quart casserole dish with nonstick cooking spray.

In a small pan, cook onion in butter until soft. Scrape onions into a large bowl and add buttermilk, egg, egg whites, and chilies.

Place corn in a blender or food processor and pulse briefly to coarsely chop; add to the bowl with other ingredients.

In a small bowl, blend cornmeal, flour, baking powder and Splenda; pour into the corn mixture and stir to blend. Spoon into the prepared baking dish.

Bake 45-50 minutes until puffed and browned.

Yield: 6 servings
Per serving: 140 calories, 18 g carbs (2 g fiber), 5 g protein, 4 g (2 sat) fat
Diabetic Exchanges: 1 carb, 1 fat
WW Points: 2

For diabetics I recommend serving this with a low-fat protein item such as lean ham, chicken breast, turkey, pork tenderloin, etc.

Note: This is a file photo.