Corn Pudding- Serves 12
3 cups milk
8 egg whites
4 3/4 cups cooked corn kernels
1/2 cup minced onion
1 teaspoon salt
In a large saucepan, heat the milk until just before it reaches the boiling point. Remove from heat. Blend the egg whites and two cups of the corn in a blender or food processor until almost smooth. Add the remaining corn, onion, and salt, and then stir in the egg mixture.
Preheat the over to 325 degrees. Pour into a well-greased two-quart baking dish. Bake for 45 minutes, or until the corn pudding feels firm to the touch.
3 cups milk
8 egg whites
4 3/4 cups cooked corn kernels
1/2 cup minced onion
1 teaspoon salt
In a large saucepan, heat the milk until just before it reaches the boiling point. Remove from heat. Blend the egg whites and two cups of the corn in a blender or food processor until almost smooth. Add the remaining corn, onion, and salt, and then stir in the egg mixture.
Preheat the over to 325 degrees. Pour into a well-greased two-quart baking dish. Bake for 45 minutes, or until the corn pudding feels firm to the touch.
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