HOW TO MAKE IT
YIELD
12 servings
TYPE
Gluten Free
TIME
1 hr. 10 min.
COURSE
Side
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)
1
In a large bowl, combine the two kinds of corn and eggs.
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2
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.
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3
Stir in the milk and melted butter and pour the mixture into the prepared dish.
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4
Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.
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5
Homemade corn pudding casserole will last for 3-4 days in the fridge. Store it in an air tight container or snuggly cover your baking dish with saran wrap before placing it in the fridge.
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