Corn Pudding

  • 3 slightly beaten eggscornPudding
  • 2 cups canned whole ker­nel corn — drained
  • 2 cups skimmed milk
  • ⅓ cup finely chopped onion
  • 1 tbsp low fat margarine
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
Com­bine all the ingre­di­ents and pour into a greased casse­role dish. Place dish in a shal­low pan con­tain­ing one inch of hot water. Bake at 350oF or 180oC for 40 to 45 min­utes. See if com­plete by insert­ing a knife. If it comes out clean, your corn pud­ding is done, oth­er­wise leave in for another 5 to 10 min­utes and check again.

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Cur­rent Edi­tion of Caribbean Dreams Magazine

Photo orig­i­nally from huber​win​ery​.com

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