Corn Pudding

• servings: 12 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

15 oz. can whole kernel corn, (drained or 1 1/2 cups frozen corn, thawed)

34 oz. creamed corn (two 17-oz. cans)

5 large eggs, (lightly beaten, or 1 1/4 cups liquid egg substitute)

1/2 cup sugar

4 Tablespoons cornstarch

1 1/2 teaspoons seasoning salt

1/2 teaspoon dry mustard

1 teaspoon dried minced onion

1/2 cup milk (-, I have used skim, 1%, and 2% and all have worked fine)

1/2 cup melted butter, (margarine, or vegetable oil spread, like Smart Balance)

Directions

Preheat oven to 400°F.

Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.

In a large bowl, combine the two kinds of corn and eggs.

In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.

Stir in the milk and melted butter.

Pour the mixture into the prepared dish.

Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.

Nutrition

• Serving Size: 0.5 cup
• Calories: 225 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 98 mg
• Sodium: 667 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 1 g
• Total Sugars: 11 g
• Protein: 5 g