These baked cornballs are full of sweet corn flavor and the scallions contribute a nice freshness!
Yield: 10(4 cornball) servings
Ingredients
2 ½cupsfrozen or fresh corn, defrosted
14.75ozcan of creamed corn
3egg whites
¾cupshredded 2% cheddar cheese
½teaspoonpaprika
2scallions, chopped
¼cupchopped onion
1 ½teaspoonssalt
1teaspoonbaking powder
1 ½cupswhite whole wheat flour
Instructions
Preheat the oven to 400. Lightly mist your mini muffin tins with cooking spray.
In a large bowl, combine everything except the baking powder and flour and stir. When mixed, add the flour and backing powder and continue to stir together until combined.
Using a tablespoon, scoop heaping tablespoons of the mixture into each space in the mini muffin tin. The re recipe makes 40 cornballs so you may need to bake more than on batch.
Bake for 16-18 minutes or until a toothpick inserted into the middle comes out clean.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information:158 calories, 28 g carbs, 4 g sugars, 3 g fat, 0 g saturated fat, 7 g protein, 5 g fiber (from myfitnesspal.com)MyWW SmartPoints per (4 cornball) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 5 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPointsWeight Watchers Points Plus: 4 per (4 cornball) serving (P+ calculated using the recipe builder on weightwatchers.com)adapted from Simply Delicious
Author: Emily Bites
Course: Appetizer
Cuisine: American
Keyword: Corn Fritters, Mini Corn Muffins, WW Recipes