Corn Pudding

Frank was getting really sick of grilled asparagus so I decided to try some new recipes. I made this gem with stuffed spinach artichoke burgers.

This version serves 5, so we got 2 dinner sides out of it:
• 1/4 cup splenda
• 3 tsp whole wheat flour
• ½ cup egg beaters
• 1/2 cup skim milk
• 2 tablespoons butter, melted
• sea salt & pepper to taste
• 1/2 can whole kernel corn, drained
• 1/2 can cream-style corn


In a bowl, combine the sugar and flour. Whisk in the eggs, then milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased baking dish. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.

This would make a great dish for a pot luck or big family meal, to make full 10 servings, simply double ingredients!