Corn and Cheese Pudding Directions:
• Preheat the oven to 350°F (175°C). Grease a 9-inch ceramic baking dish with cooking spray.
• Whisk the eggs in a medium bowl until smooth. Add the fat-free milk, salt, and pepper, and whisk again.
• Stir in the corn and 1 cup of the shredded cheese until evenly combined.
• Pour the mixture into the prepared baking dish and spread evenly.
• Sprinkle the remaining 1/2 cup cheese over the top.
• Bake on the middle rack for 40–50 minutes until the edges are set and the center is slightly firm.
• Remove from the oven and rest for 10–15 minutes before serving.
WW Points Calculation
Corn 2 cups – 0.00
Fat-free shredded cheddar 1 1/2 cups – 6.00
Fat-free milk 2 cups – 3.00
Eggs – 0.00
Salt, pepper, cooking spray – 0.00
Points Information:
Total Points: 9.00
Servings: 6 servings
Points per serving: 1.50
Nutrition Information
Calories: 132
Fat: 2g
Protein: 13g
Carbohydrates: 15g
Sugar: 6g
Sodium: 314mg
I'm waiting for your comments! Enjoy!
