Vegetables: Indian Corn Pudding, Slim Recipe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Reduced-calorie version of an old colonial recipe reported to have been served at the first Thanksgiving in Americal. Ingredients:
1 can cream-style corn |
1 1/2 cups corn (1 can, drained) |
1/2 cup egg beaters |
12 ounces evaporated skim milk |
1/3 cup yellow corn meal, self-rising |
1/4 cup honey |
1 teaspoon salt |
2 tablespoons light butter, melted |
Directions:
1. Preheat oven to 450 degrees F.
2. Beat together egg beaters, milk, corn meal, salt, and honey. Fold in corn. Last, beat in the melted butter.
3. Pour into a greased 2-quart casserole dish. Place dish in a pan of hot water.
4. Bake at 450 degrees for 10 minutes, reduce heat to 350 degrees.
5. Bake at 350 degrees F, replenishing hot water as necessary, for 40-50 minutes, until custard is set and it is browned sightly on top.
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