Grandma's Custard Corn Pudding Recipe
Summary
Preparation Time15 MinCooking Time3 Hr 0 Min
Ready In3 Hr 15 MinDifficulty LevelMedium
Ingredients
| 2/3 cup Carnation Nonfat Dry Milk Powder | ||
| Water | 1/2 Cup (16 tbs) | |
| 2 eggs or equivalent in egg substitute | ||
| 1 tablespoon pourable Splenda or Sugar Twin | ||
| Onion flakes | 1 Teaspoon, dried | |
| Parsley flakes | 1 Teaspoon, dried | |
| Black pepper | 1/8 Teaspoon | |
| Cream | 1 Cup (16 tbs) | |
| 3 cups frozen whole-kernel corn, thawed | ||
Directions
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.
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.
Chef
