Cheddar Corn Pudding

2
Total Time
49 min
Prep
9 min
Cook
40 min
Serves
6
Difficulty
Easy
The perfect side dish for a holiday meal, it can be made ahead and reheated at Medium power in the microwave.

Ingredients

all-purpose flour

1½ Tbsp

low-fat milk

1 cup(s)

frozen corn kernels

2 cup(s)

uncooked scallion(s)

2 medium, chopped

sugar

2 tsp

table salt

¼ tsp

poultry seasoning

¼ tsp, or dried thyme

black pepper

¼ tsp, ground thyme

egg(s)

1 large

egg white(s)

1 large

WeightWatchers Reduced Fat Mexican style blend shredded cheese

½ cup(s)

Instructions

  1. Place the oven rack in the center of the oven; preheat the oven to 350ºF. Spray a 1-quart baking dish with nonstick spray.
  2. 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.
  3. 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.
  4. 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.

Notes

Ultra creamy and rich tasting, you’ll never believe this casserole doesn’t contain a speck of cream! And knowing that corn used to be a “forbidden” food on the Weight Watchers program just makes it even more satisfying.

A happier, healthier you starts here