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Posts: 1,152 7/4/08 2:05 P
Grandma's Custard Corn Pudding Joanna M. Lund
When you come home from a busy day at the office and lift the lid of this old-fashioned wonder, you'll be convinced that a grandmotherly elf slipped into your kitchen while you were out-and made supper while you were gone! Serves 8 (1/2 cup)
2/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
2 eggs or equivalent in egg substitute
1 tablespoon pourable Splenda
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
1 cup (one 8-ounce can) cream-style corn
3 cups frozen whole-kernel corn, thawed
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine dry milk powder and water. Add eggs, Splenda, onion flakes, parsley flakes, and black pepper. Mix well to combine. Stir in cream-style corn and whole-kernel corn. Cover and cook on LOW for 2 to 3 hours. Mix well before serving.
HINT: Thaw corn by placing it in a colander and rinsing it under hot water for one minute.
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