Indian Corn Pudding.
2 large eggs, beaten, or 1/2 cup egg substitute
2 tablespoons finely chopped onion
2 tablespoons finely chopped red or green bell pepper
1/2 teaspoon salt
1/4 teaspoon ground mace
1/8 teaspoon ground white pepper
1 tablespoon margarine
1-1/2 cups skim milk
2 cups fresh corn kernels, or one (15 oz) can whole kernel corn, drained
Makes 4 Servings
Preheat oven to 325°F. Prepare a 1-1/2-quart casserole with nonstick pan spray.
Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium
bowl. Melt margarine in a large nonstick saucepan; stir in the milk and heat for
5 minutes. Add the egg mixture and corn; stir to mix well. Pour the mixture into
the prepared casserole. Bake for 1 hour or until set.