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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you use frozen corn, thaw it before adding it to the recipe. If you can't find fresh chives, chop the green part of green onions. Ingredients:
3 cups corn kernels (about 6 ears) |
1/4 cup chopped fresh chives |
1 tablespoon chopped fresh thyme |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 cups 1% low-fat milk |
1/2 cup egg substitute |
2 tablespoons 1/3-less-fat cream cheese |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. 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 spray. Bake at 350° for 55 minutes or until top of pudding is golden brown.
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