Corn Pudding is a great holiday treat

Dear Jeanne: I have a wonderful recipe for corn pudding that includes a product that might not be found outside of Lancaster County, Pa.: John Copes frozen corn, sweet and creamy, double cut, Silver Queen. It has been a family favorite at Thanksgiving for years, and I began to wonder if there is any way to reduce the calories and fat but retain the flavor.

I hope you can work your magic and come up with something healthier that will still taste good. Thank you! — Beth Truman, Lancaster, Pa.

Dear Beth: This is a favorite type of side dish for many people during the holidays. There are many versions — some with thickeners, like flour or crackers, and various other additions.

There are many brands of super sweet corn available. I am guessing that "double cut" means that it is not large, whole kernels, but smaller, chopped pieces.

"Creamed" corn is smaller (chopped) pieces of corn with a thickener added to make it creamy. I think this could be a substitute for the Copes corn, but to avoid the excess additives found in creamed corn, I suggest you chop some corn yourself while it's frozen, either with a knife or in the food processor, just to make the pieces smaller, not to puree. Then thaw it in the microwave or just allow it to sit out for half an hour.

I also did not know the quantity in a box of the particular corn you mentioned, but the usual amount in a box is 10 ounces.

CORN PUDDING

1 cup milk

2 packages frozen Copes corn

1 stick melted butter

3 eggs

1/4 cup sugar

Bake at 350 F for 30 to 40 minutes. It's done when set.

Makes 8 servings.

LOW-FAT CORN PUDDING

20 ounces frozen super sweet corn

2 eggs

2 egg whites

1 cup 1 percent milk

1 tablespoon butter, melted

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon cornstarch