Cheddar Corn Pudding
Frozen corn kernels
2 medium, chopped
¼ tsp, or dried thyme
¼ tsp, ground thyme
1 large egg(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
- Place the oven rack in the center of the oven; preheat the oven to 350ºF. Spray a 1-quart baking dish with nonstick spray.
- Place the flour in a medium saucepan. Gradually whisk in the milk. Add the corn, scallions, sugar, salt, poultry seasoning or thyme, and pepper. Bring to a simmer over medium heat, whisking frequently; cook until slightly thickened, 2 minutes.
- Beat the egg and egg white in a small bowl. Gradually beat in some of the hot milk mixture, whisking constantly. Whisk the egg mixture back into the saucepan. Reserve 2 tablespoons of the cheese; stir the remaining cheese into the corn mixture. Spoon into the prepared baking dish and sprinkle the reserved cheese on top.
- Pull the oven rack partly out. Place a large roasting pan on the rack; place the corn casserole inside it. Carefully pour enough hot water into the roasting pan to fill it one-third of the way up the side of the casserole. Bake until the pudding is just set in the center, about 35 minutes. Remove from the water bath and serve. Yields 1⁄6 of casserole per serving.