Grandma's Custard Corn Pudding
|Nonfat dry milk powder||2⁄3 Cup (10.67 tbs) (Carnation)|
|Water||1⁄2 Cup (8 tbs)|
|Eggs/Equivalent in egg substitute||2|
|Pourable splenda/Sugar twin||1 Tablespoon|
|Dried onion flakes||1 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Canned cream style corn||8 Ounce (1 Cup, 1 Can)|
|Frozen whole kernel corn||3 Cup (48 tbs), thawed|
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.