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Scallion corn pudding

9
7
7
SmartPoints® value per serving
Total Time
43 min
Prep
0 min
Cook
43 min
Serves
4
Difficulty
Easy
This Southern-inspired side is sure to please the pickiest eaters with the sweet corn, tasty cheese and creamy custard base. Ready in under 45 minutes, this corn pudding makes a great side dish for roasted chicken or pork. Give your meal a tomato-twist and serve the pudding with tomato salsa. We use frozen corn so you can make this dish year-round but you and use fresh corn when its in season. Simply cut the corn from the cob and blanch it for 2 minutes in boiling water. Try this recipe with goat cheese in place of the Mexican blend for an elevated taste.

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)

Weight Watchers Reduced-fat Mexican style 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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