Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 servings (serving size: 1 square)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Ratings & Reviews

sarabranscum's Review

July 28, 2013
This is a good basic recipe. It could also be baked in individual ramekins and unmoved onto the plate for a nice presentation. Crumbled goat cheese also works instead of cream cheese.