Corn Pudding

A creamy, sweet, savory, buttery, salty, eggy, corn casserole for an easy holiday side dish. It's gluten free casserole recipe


12 oz corn niblets, drained or thawed from frozen
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)

Visit Corn Pudding By Brianne - Cupcakes and Kale Chips @ for full recipe

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