Amish Corn Pudding
|All purpose flour||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Low fat milk||1⁄3 Cup (5.33 tbs) (1% Milk Fat)|
|No salt added cream style corn||16 1⁄2 Ounce (1 Can)|
|Corn kernels||1 Cup (16 tbs)|
|Unsalted butter/Margarine||1 Tablespoon|
|Minced parsley||2 Tablespoon|
1. Preheat the oven to 350°F. Butter a 1 1/2-quart souffle or round baking dish; place in the oven. (If doubling the, use a 2 1/2-quart dish.)
2. Meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth. Stir in the milk, creamed corn, and corn kernels and pour into the hot dish.
3. Dot with the butter and sprinkle with the paprika. Bake, uncovered, for 40 minutes or until set. Let stand for 10 minutes, then serve.