Corn Pudding

9 ingredients
6 steps

Ingredients

  • 1/2 c. Wondra flour
  • 1/2 c. liquid Parkay
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • pepper to taste
  • 2 c. milk
  • 1 can cream-style corn
  • 1 can whole kernel corn, drained
  • 3 eggs separated

Directions

  1. 1
    Over low heat, combine flour and Parkay until smooth.
  2. 2
    Add sugar, salt and pepper, then add milk slowly to make white sauce. Stir in both cans of corn and egg yolks.
  3. 3
    Beat egg whites until stiff, then fold into mixture.
  4. 4
    Pour into shallow pan (9 x 13-inch) and bake at 350° for 1 hour.
  5. 5
    Remove from oven and let stand 10 minutes before serving.
  6. 6
    Serves 6 to 8.

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