Scallion Corn Pudding
- Total Time
- 0:43
- Prep
- 0:00
- Cook
- 0:43
- Serves
- 4
- Difficulty
- Easy
You will enjoy this favorite without the fat and calories. Serve with tomato salsa, if you like.
-
olive oil1 tsp
-
uncooked scallion(s)1 cup(s)
-
frozen corn kernels1 cup(s)
-
low-fat milk1 cup(s)
-
regular liquid egg substitute1 cup(s)
-
WeightWatchers Reduced Fat Mexican style blend shredded cheese1 cup(s)
-
all-purpose flour1 cup(s)
-
sugar1 Tbsp
- Preheat the oven to 375°F. Spray an 8-inch square baking dish with nonstick spray.
- 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.