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Ingredients
  • 15 oz. can whole kernel corn, drained or 1 ½ cups frozen corn, thawed
  • 34 oz. creamed corn (two 17-oz. cans)
  • 5 large eggs, lightly beaten, or 1 ¼ cups liquid egg substitute
  • ½ cup sugar
  • 4 Tablespoons cornstarch
  • 1 ½ teaspoons seasoning salt
  • ½ teaspoon dry mustard
  • 1 teaspoon dried minced onion
  • ½ cup milk - (I have used skim, 1%, and 2% and all have worked fine)
  • ½ cup melted butter margarine, or vegetable oil spread (like Smart Balance)
Steps
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