HOW TO MAKE IT
1 hr. 10 min.
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)
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 and pour the mixture into the prepared dish.
Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.
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.