Best Corn Pudding


Corn Pudding


1 12-oz can whole kernel corn

2 17-oz cans cream style corn

5 lightly beaten eggs

½ cup sugar

4 tbsp cornstarch

1-1/2 tsp seasoned salt

½ tsp dry mustard

1 tsp instant minced onion

½ cup milk

½ cup butter, melted

Preheat oven to 400F. Grease or spray a 3-qt casserole. In a large bowl, beat the eggs and mix with the cans of corn. In a separate bowl, mix the sugar, cornstarch, salt, mustard, and onion together. Stir into egg and corn mixture. Stir in the milk and butter. Pour into the greased casserole. Bake ½ hour. Stir corn pudding. Bake another ½ hour. Serve warm.

Original recipe: McCormick/Schilling spices.
Notes: This recipe is good enough to be dessert. Serves four, in realistic portions.

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