Mom's corn pudding

Yield: 1 Servings

Measure Ingredient
1 can (15-oz) creamed corn (I use S&W; no starch)
2 tablespoons Flour; (easy when doubling.. can get pasty)
2 Eggs; lightly beaten (4 egg whites or egg substitute?)
½ cup Skim milk
1½ tablespoon Sugar; (or 2+ packets of Equal)
½ cup Shredded cheese; optional (low-fat worked, added none this time and still good)
1 teaspoon Salt (or less; and easy when doubling .. doubling is much too salty)
2 tablespoons Butter; cut in pieces (I use ICBINT Light = I Can't Believe It's Not Butter Light or Weight Watchers)

from "I Love To Cook Microwave" by Jackie Olsen, p. 161 Blend* all ingredients except butter and place in a 1 quart greased (sprayed) baking dish. Dot with butter. Cover with waxed paper and and cook in micro on HIGH for 10 minutes. (I bake it at 375 F for 45 minutes to an hour (or more .. allow 1½ hours time for double recipe, which is what I usually make) 'til set and a bit golden.) *I use a blender, but I'm not sure that's what she means .. don't blend until completely smooth, just to mix thoroughly .. in a hurry, I blended all but corn and butter w/ hand blender, then added and blended a little more, right in baking dish.

Posted to Digest eat-lf.v097.n329 by music_class@... (Katja) on Dec 28, 1997

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