Blueberry Corn Pudding Recipe
Ingredients
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Margarine | 1 Tablespoon, cooled | |
| All purpose flour | 1 Tablespoon | |
| Frozen blueberries | 1 Cup (16 tbs), thawed |
Directions
1. Preheat oven to 375°F. In medium mixing bowl combine all ingredients except blueberries and corn and stir until thoroughly blended. Gently fold in blueberries and corn.
2. Spray two 10-ounce custard cups with nonstick cooking spray and fill each cup with half of the blueberry-corn mixture. Set cups in 8 x 8 x 2-inch baking pan and fill with water to a depth of about 1 inch.
3. Bake for 20 minutes (until a knife, inserted in center, comes out dry).
2. Spray two 10-ounce custard cups with nonstick cooking spray and fill each cup with half of the blueberry-corn mixture. Set cups in 8 x 8 x 2-inch baking pan and fill with water to a depth of about 1 inch.
3. Bake for 20 minutes (until a knife, inserted in center, comes out dry).
Chef
