Corn Pudding

8 ingredients
3 steps

Ingredients

  • 1/2 cups Splenda
  • 3 Tablespoons Unbleached White All-purpose Flour
  • 1/2 teaspoons Salt
  • 3/4 cups Egg Beaters
  • 1 cup Unsweetened Cashew Milk (or Skim)
  • 1/4 cups Light Butter, Melted
  • 1 can (15 1/4 Oz. Size) Whole Kernel Corn, Drained
  • 1 can (14 3/4 Oz. Size) Creamed Corn

Directions

  1. 1
    Preheat oven to 350 F. Spray a 2-quart baking dish with cooking spray.
  2. 2
    In a large bowl, mix together Splenda, flour, and salt. Whisk in one at a time: Egg Beaters, cashew milk, and melted butter. Once well blended, whisk in drained whole kernel corn, then creamed corn.
  3. 3
    Pour into prepared baking dish. Bake uncovered for 45-60 minutes, or until center is firm and custard like.

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