|Egg white||1 Large|
|Skim milk||1 Cup (16 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Whole kernel corn||1 1⁄3 Cup (21.33 tbs) (fresh or frozen)|
|Green onions||2 , chopped fine (including tops)|
|Grated parmesan cheese||2 Teaspoon|
|Non stick cooking spray||1|
Preheat the oven to 350°F.
In a medium size bowl, whisk together the egg, egg white, milk, flour, baking powder, and pepper.
Stir in the corn, green onions, and cheese.
Coat a 9 inch pie pan with the cooking spray, add the corn mixture, and set the pie pan in a shallow baking pan.
Add enough hot water to the baking pan to come halfway up the sides of the pie pan.
Bake, uncovered, for 1 to 1 1/4 hours or until a knife inserted in the center comes out clean and the pudding is puffed and golden.