INDIAN CORN PUDDING

Indian Corn Pudding image

Perfect for Thanksgiving, especially if you root more for the Indians than you do for the Pilgrims ;-)

Provided by Mirj2338

Categories Corn

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

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Ingredients

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

Steps:

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.

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