Corn Pudding - KAIT Jonesboro, AR - Region 8 News, weather, sports

Corn Pudding

1 Can Whole Kernel Corn
1/2 C Evaporated Skimmed Milk
2 T Diet Margarine
2 T Flour
1/2 t. Salt
1/4 t. Black Pepper
1/2 C Egg Substitute
1 C Corn Flakes
1 T Diet Margarine

Drain corn, reserving liquid. Add evaporated milk.  Heat 2 T margarine, salt, pepper and flour with the liquids, stirring constantly.  Cook over medium heat until thick.  Remove from heat, mix in corn and egg substitute.  Pour into a casserole dish that has been sprayed with a non-stick spray.  Melt Margarine.  Crush corn flakes and mix well with margarine.  Sprinkle over corn.  Bake at 350 degrees about 45 minutes. 

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