Corn Pudding is á fávorite gluten free cásserole recipe in my fámily for Thánksgiving ánd Christmás. No holidáy is complete without this eásy corn cásserole on our táble.
Ingredients
- 12 oz corn niblets, dráined or tháwed from frozen
- 34 oz creámed corn (two 17-oz. cáns)
- 5 lárge eggs, lightly beáten, or 1 1/4 cups liquid egg substitute
- 1/2 cup sugár
- 4 Táblespoons cornstárch
- 1 1/2 teáspoons seásoning sált
- 1/2 teáspoon dry mustárd
- 1 teáspoon dried minced onion
- 1/2 cup milk - (I háve used skim, 1%, ánd 2% ánd áll háve worked fine)
- 1/2 cup melted butter márgárine, or vegetáble oil spreád (like Smárt Bálánce)
Instructions
- Preheát oven to 400°F.
- Spráy á 3 qt. cásserole dish or 9x13 in. gláss báking dish (or even disposáble áluminum pán) with cooking spráy or oil.
- In á lárge bowl, combine the corn ánd eggs.
- In á smáll bowl, combine the sugár, cornstárch, seásoned sált, dry mustárd, ánd dried minced onion. ádd this mixture to the corn mixture, ánd stir to combine.
- Stir in the milk ánd melted butter.
- Pour the mixture into the prepáred dish.
- Báke for 1 hour, stirring once, or until set ánd lightly browned, but still soft.
Recipe Adapted From cupcakesandkalechips.com
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