Weight Watchers 2 Points Creamed Corn Recipes

CORN BREAD

Steps:

• Preheat the oven to 400°F. Coat an 8-inch square cake pan with cooking spray.
• In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Mix well with a fork, then make a well in the center; set aside.
• In a medium bowl mix the creamed corn, buttermilk, egg whites, and oil until blended. Fold this mixture into the dry ingredients; mix until blended. Pour the batter into the prepared pan and smooth the top.
• Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Cool in the pan on a wire rack for 10 minutes. Remove from the pan; cool completely before cutting into 8 squares.
• Serving size: 1 square.

WEIGHT WATCHERS LIGHT & HEALTHY CLASSIC CORNBREAD

Steps:

• Position an oven rack in the center and heat your oven to 400F degrees. Spray an 8-inch square (or 9-inch round) baking pan with nonstick cooking spray.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
• In a small bowl, beat together the buttermilk and egg until they're well blended.
• Add the buttermilk mixture to the cornmeal mixture and stir just until everything is moistened. (Don't overmix or your cornbread will be tough.)
• Pour the batter into the prepared pan and spread it out evenly.
• Bake in the center of the oven until your cornbread is golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
• Remove from the oven and let cool in the pan on a wire rack for about 10 minutes.
• Cut into 12 pieces.
• Serve warm.

CORN FRITTERS

Steps:

• In a large bowl, beat the eggs until they're light and fluffy, add salt and pepper, onion, red pepper, and Parmesan Cheese, cheddar cheese, and mix well.
• Drain the corn, and add the corn to the bowl, Add the flour and baking powder, and stir until well blended.
• In a large non-stick skillet, add Oil and butter, and heat until melted, and hot.
• Drop the Corn fritter batter by Tablespoonfuls, carefully into the hot oil, and fry until golden brown, then turn fritters and fry the other side until golden.
• Remove from the skillet, and drain on paper towels.
• Serve immediately, topped with shredded Parmesan cheese. Enjoy!
• These fritters are best when served within 3 hours of frying.

CORN BREAD

Steps:

• Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
• Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the centre; set aside.
• Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
• Bake until a wooden pick inserted near the centre comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.

CREAMED CORN

Steps:

• Hold box grater over large bowl and using large holes, grate corn from 4 ears, letting milky liquid fall into bowl. Stand remaining ears of corn, one at a time, on cutting board. Slice down length of ears to remove corn, cutting as close to cob as possible. Coarsely chop kernels and stir into corn liquid. Set aside.
• Heat oil in medium saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in corn mixture, broth, salt, and pepper and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until corn is tender, about 10 minutes.
• Meanwhile, whisk together water and cornstarch in cup until smooth. Stir into corn and cook, stirring constantly, until mixture is slightly thickened, about 1 minute.
• Per serving: about 3/4 cup

WEIGHT WATCHERS 2-POINTS CREAMED CORN

Steps:

• Melt butter in a large skillet over medium heat. Add scallions and sauté until soft, about 3 minutes. Add corn and sauté 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.
• Reduce heat to low and cook, uncovered, until mixture thickens, about 8 to 10 minutes. Season to taste with salt and pepper. Yields about 1/2 cup per serving.

WEIGHT WATCHERS CORNBREAD

Steps:

• Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
• Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
• Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
• Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.