Corn Pudding

Corn Pudding
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons 1/3-less-fat cream cheese
  • ¼ cup chopped fresh chives
  • 2 tablespoons 1/3-less-fat cream cheese
  • 1 large egg, lightly beaten
  • 3 cups corn kernels (about 6 ears)
  • Cooking spray
  • + 13 more ingredients
    • ½ cup egg substitute
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped fresh thyme
    • ¼ teaspoon freshly ground black pepper
    • 3 cups corn kernels (about 6 ears)
    • 1 ½ cups 1% low-fat milk
    • 1 ½ cups 1% low-fat milk
    • 1 large egg, lightly beaten
    • ¾ teaspoon salt
    • ½ cup egg substitute
    • ¼ cup chopped fresh chives
    • ¾ teaspoon salt
    • Cooking spray

Preheat oven to 350°. Combine corn, chives, thyme, salt, and pepper in a medium bowl. Combine milk, egg substitute, cream cheese, and egg in a medium bowl. Add the milk mixture to the corn mixture, and stir well to combine. Pour the corn mixture into an 11 x 7-inch baking dish coated with cooking...

View full recipe at My Recipes

Comments

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