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Ham Corn Custard Bake

Categories: Casseroles, Comfort Foods
Type: Main Dishes

Corn "puddings" are a wonderful Midwestern tradition, and this one is especially rich in calcium and creamy good!

Serves: Serves: 6


  • 1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
  • 2 eggs or equivalent in egg substitute
  • 1/2 teaspoon prepared mustard
  • 1 tablespoon Sugar Twin or Sprinkle Sweet
  • 1 teaspoon dried parsley flakes
  • 3 cups frozen whole-kernel corn, thawed
  • 1 full cup (6 ounces) diced Dubuque 97% fat-free ham or any extra-lean ham

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  1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
  2. In a large bowl, combine evaporated skim milk, eggs, mustard, Sugar Twin, and parsley flakes. Add corn and ham. Mix well to combine. Pour mixture into prepared baking dish.
  3. Bake for 45 minutes or until mixture is set in center.
  4. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
  • Thaw corn by placing in a colander and rinsing under hot water for one minute.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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