Corn pudding

Corn pudding



  • flour - 2 Tbsp
  • margarine - 2 Tbsp
  • pepper - 1/2 tsp
  • well beaten eggs - 2 item
  • nondairy creamer - 2 c
  • can low sodium whole kernel corn, drained - 1 oz

How to make corn pudding:

Melt margarine in a 1 1/2-quart casserole. Stir in flour to make a smooth paste. Add creamer very slowly; stir until smooth. Add corn, eggs and pepper. Set casserole in a pan filled with hot water 1 inch deep. Bake at 350° until firm, 45 to 50 minutes. Serves 4.

Recipe categories: Side dish, Vegetables, Corn.

Corn pudding
Average rating: 3.1 of 5, total votes: 9
Cook. Time: PT1H5M
Total Time: PT1H5M

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Related ingredients:
oil, sliced carrots, cans creamed corn, cold cooked rice, hot italian sausage, can each, drained except b&m baked beans: green beans, lima beans, kidney beans, garbanzo beans and large can b&m baked beans, fresh corn kernels, drained and chilled or 2 10 oz, washed and drained mushrooms *, large frozen bags chopped broccoli
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