*Can use frozen, thawed, well drain corn. Can use canned low-salt defatted chicken broth. Preheat oven to 375 degrees F. Spray an 8"sq glass baking dish (2" deep) with the oil spray. Puree 1 1/4 C corn and cornstarch in processor until almost smooth; set aside. Melt butter in small skillet over low heat. Add onions; saute 3 minutes. Whisk eggs, white, milk, stock, sugar, and spices in a large bowl to blend. Add corn puree, onions, 1 Tb Parmesan and remaining corn kernels; stir to blend.

Pour mixture into prepared dish. Sprinkle remaining Parmesan over. Place dish in large roasting pan.

Pour enough hot water into roasting pan to come 1/2way up sides od dish. Bake until pudding is just set and light golden, about 45 minutes. Remove dish from water and let stand 5 minutes.

Cut into squarfes and serve.

Per serving: calories, 128; fat, 4 g; cholesterol, 76 mg; sodium 298 mg.

Sammon, Visalia, Ca............11/95