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.
Cooking Light SEPTEMBER 2005
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 spray. Bake at 350° for 55 minutes or until top of pudding is golden brown.
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