Prep 10 mins
Cook 1 hr
Perfect for Thanksgiving, especially if you root more for the Indians than you do for the Pilgrims ;-)
- 2 large eggs, beaten,or 1/2 cup egg substitute
- 2 tablespoons finely chopped onions
- 2 tablespoons finely chopped red bell peppers or 2 tablespoons finely chopped green bell peppers
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground mace
- 1⁄8 teaspoon white pepper
- 1 tablespoon margarine
- 1 1⁄2 cups skim milk
- 2 cups fresh corn kernels or 1 (15 ounce) can whole kernel corn, drained
- Preheat oven to 325°F.
- Prepare a 1-1/2-quart casserole with nonstick pan spray.
- Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl.
- Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes.
- Add the egg mixture and corn; stir to mix well.
- Pour the mixture into the prepared casserole.
- Bake for 1 hour or until set.
I love corn pudding but this turned into a bit of a mess for me. The liquid from the milk separated from the egg and I ended up with a cup of watery liquid at the bottom of the casserole dish and a sort of curd around the corn. Next time I will use the same amounts and prepare it a bit differently. 1. Add a tablespoon of powdered milk to the non fat milk to give it a little more body. 2. Keep the solids separate from the eggs. 3. Heat the milk a bit longer and incorporate the eggs in two parts - first adding hot milk to the eggs to temper them, then adding the eggs to the milk and letting that warm a bit. 4. Put the corn, onions, etc to the casserole dish then folding in the custard mix made with the milk and eggs. Despite the odd look of my dish, it tasted pretty good so a second attempt seems worthwhile.