Scallion corn pudding
8
Points®
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
Scallions
1 cup(s), chopped or sliced
Frozen corn
1 cup(s)
1% low fat milk
1 cup(s)
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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