Corn Pudding
Source of Recipe
On line
Recipe Introduction
From Weight Watchers Magazine, Sept./Oct. 2004. This is a Thanksgiving dish that serves 8 and is only 2 points per serving.
8 servings
1 hour 10 minutes 10 mins prep
List of Ingredients
1/4 cup fresh breadcrumbs
1 cup fat-free evaporated milk
1/4 cup dried cranberries
2 cups frozen corn kernels, thawed
1 cup canned cream-style corn
2 large eggs
3 egg whites
2 scallions, minced
1/2 teaspoon dried sage
3/4 teaspoon salt
fresh ground pepper
Recipe
Preheat oven to 325 degrees.
Spray a 1 1/2 quart baking dish with nonstick cooking spray.
Coat the bottom and sides with the bread crumbs.
Bring the evaporated milk and cranberries to a simmer in a small saucepan.
Meanwhile, combine the corn kernels, canned corn, eggs, egg whites, scallions, sage, salt, and pepper in a large bowl.
Gradually whisk in the hot mixture.
Pour into the baking dish and bake until the pudding is set, the top puffs, and the edges are browned, about 1 hour.
Let stand 10 minutes before serving.
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