Corn Puddin

It's Friday everyone! (as if you needed a reminder) What better way to celebrate a Friday than with a 'junk-food-gone-healthy' edition of a tasty side dish for your summer cookouts! Corn bread is a typical side dish to ribs, right?  I love corn bread, but wanted to make something a little more vegetable-y. I have seen talk online of something called 'corn pudding', and since I love regular pudding I thought this would be a fun experiment. I used frozen corn for this recipe, and think it would be even more tasty with fresh summer corn right off the cobb! This recipe would not only work as a side at a summer cookout, but could be just as good as a side on your Thanksgiving table (I know, we don't want to think about winter quite yet)!

Servings: 6
Serving Size: About 1/2 cup
Points Plus: 3 pp
Prep Time: 10 minutes
Cook Time: 40 minutes
Level of Difficulty: Easy

Ingredients
2 cups corn, frozen or fresh!
1 cup milk, fat free
1 1/2 T flour
2 raw scallions, chopped
2 t sugar
1/4 t table salt  
1/4 t dried thyme  
1/4 t black pepper, ground thyme  
1 large egg(s)  
1 large egg white(s)  
1/2 cup(s) low fat shredded cheddar cheese  
1/4 cup canned diced green chilies
A dash of cayanne

Directions
Preheat your oven to 350 degrees. Spritz a square glass baking dish with cooking spray and set aside.

Put flower in a saucepan and gradually whisk in your milk. Add the corn, scallions, sugar, salt,

Place the flour in a medium saucepan. Gradually whisk in the milk. Add the corn, scallions, sugar, salt, thyme, and pepper. Bring corn mixture to a simmer over medium heat, whisking frequently; cook until slightly thickened, 2 minutes.

Beat the egg and egg white in a small bowl. Gradually beat in some of the hot milk mixture, whisking constantly. Whisk the egg mixture back into the saucepan. Reserve 2 tablespoons of the cheese; stir the remaining cheese into the corn mixture. Spoon into the prepared baking dish and sprinkle the reserved cheese on top.

Bake until the pudding is just set in the center, about 35 minutes. Sprinkle with a bit of fresh thyme!

Tip
Using fresh summer corn instead of canned corn would be an amazing substitution!

XOXO - Katie

Recipe slightly adapted from Weight Watchers.