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7

Scallion Corn Pudding

Total Time
43 min
Prep
0 min
Cook
43 min
Serves
4
Difficulty
Easy
You will enjoy this favorite without the fat and calories. Serve with tomato salsa, if you like.
Ingredients

olive oil

1 tsp

uncooked scallion(s)

1 cup(s)

frozen corn kernels

1 cup(s)

low-fat milk

1 cup(s)

regular liquid egg substitute

1 cup(s)

WeightWatchers Reduced Fat Mexican style blend shredded cheese

1 cup(s)

all-purpose flour

1 cup(s)

sugar

1 Tbsp

Instructions

  1. Preheat the oven to 375°F. Spray an 8-inch square baking dish with nonstick spray.
  2. Heat the oil in a small nonstick skillet over medium-high heat. Add the scallions and cook, stirring, until softened, about 3 minutes. Transfer to a large bowl. Add the corn, milk, egg substitute, cheese, flour, and sugar. Scrape the mixture into the baking dish. Bake until slightly puffed and cooked through, 35–40 minutes. Yields 1⁄4 of pudding per serving.

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