CORN PUDDING

Ingredients
  • 1 12-oz. can whole kernel corn, drained
  • 2 17-oz. cans cream style corn
  • 5 lightly beaten eggs (or 1¼ cups liquid egg substitute)
  • ½ cup sugar
  • 4 Tablespoons cornstarch
  • 1½ teaspoon seasoned salt
  • ½ teaspoon dry mustard
  • 1 teaspoon dried minced onion
  • ½ cup milk (I have used skim, 1%, and 2% and all have worked fine)
  • ½ cup melted butter, margarine, or vegetable oil spread (like Smart Balance)

 

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