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Corn Custard Pudding Recipe |
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Ingredients 1/3 cup finely chopped onion 1 tbsp butter or margarine 1 17-ounce can whole kernel corn 3 slightly beaten eggs 1 1/2 cups milk 1 tsp sugar Oven 350o
Method In a small saucepan cook onion in butter till tender but not brown. Drain corn. In a bowl combine eggs, corn, milk, sugar, and 1 teaspoon salt. Add the onion mixture. Turn into an 8x1 1/2-inch round baking dish. Place in a large baking pan. Place on oven rack. Pour boiling water into larger baking pan to a depth of 1 inch. Bake, uncovered, in a 350o oven for 25 to 30 minutes or till a knife inserted near center comes out clean. Serves 6.
Per 1/6 serving: 18 g carbohydrates, 159 calories, 7 g fat, 7 g Protein, 642 mg sodium
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