Corn Pudding

• Vegetarian
• Gluten free

• Produce

  • 1 12-oz. can Corn, whole kernel
  • 2 17-oz. cans Cream-style corn
  • 1 tsp Onion, dried

• Refrigerated

  • 5 Eggs

• Condiments

  • 1/2 tsp Mustard, dry

• Baking & Spices

  • 4 tbsp Cornstarch
  • 1 1/2 tsp Seasoned salt
  • 1/2 cup Sugar

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Milk

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 12-oz. can whole kernel corn, drained
• 2 17-oz. cans cream style corn
• 5 lightly beaten eggs (or 1¼ cups liquid egg substitute)
• ½ cup sugar
• 4 Tablespoons cornstarch
• 1½ teaspoon seasoned salt
• ½ teaspoon dry mustard
• 1 teaspoon dried minced onion
• ½ cup milk (I have used skim, 1%, and 2% and all have worked fine)
• ½ cup melted butter, margarine, or vegetable oil spread (like Smart Balance)

Directions

• Preheat oven to 400°F.
• Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
• In a large bowl, combine the 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.
• Pour the mixture into the prepared dish.
• Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.