Corn and Onion Pudding

Total Time
16mins
Prep 10 mins
Cook 6 mins

This is a recipe I found in a cookbook ( The Healing Foods by Prevention Magazine Editors) It looks tasty and simple.

Ingredients Nutrition

Directions

  1. Use a large bowl.
  2. Whisk together the milk, egg substitute, chili powder, and hot pepper sauce.
  3. Stir in onions and corn.
  4. Coat a 1 1/2 quart baking dish with nonticck spray.
  5. Add the corn mixture.
  6. Bake at 350 for 1 hour, or until set and light brown on top.
Most Helpful

4 5

Interesting idea!! The spicing was subtle, but present, which was nice. The only problem I had was that the Pyrex dish was too big, and so I wound up with thin slices that fell apart. It also took a REALLY long time in the oven until it wasn't a bowl of liquid anymore. Thanks for posting.

4 5

Very nice side dish! After reading a previous review about this being "soupy", I added and extra 1/4 cup of egg substitute and cut the milk down to 1 1/4 cups. I also threw a little cheddar cheese into the mixture. I was very pleased with the flavor and texture of the end result. It's a wonderful easy side dish. I'll make this again (with the changes I mentioned). Thanx!

4 5

Made for the Aus/NZ Recipe Swap #14. The flavor of this was really good. However, it was pretty soupy even though it had baked for over an hour. I will make this again, but maybe add some GF flour to thicken it. Thanks Rosemere for a good recipe.