Indian Corn Pudding

• 2 large eggs, beaten,or 1/2 cup egg substitute
• 2 tablespoons finely chopped onions
• 2 tablespoons finely chopped red bell peppers or 2 tablespoons finely chopped green bell peppers
• 1/2 teaspoon salt
• 1/4 teaspoon ground mace
• 1/8 teaspoon white pepper
• 1 tablespoon margarine
• 1 1/2 cups skim milk
• 1 cups fresh corn kernels or (15 ounce) can whole kernel corn, drained

1. Preheat oven to 325u0b0F.
2. Prepare a 1-1/2-quart casserole with nonstick pan spray.
3. Combine the eggs, onion, bell pepper, salt, mace and white pepper in a medium bowl.
4. Melt margarine in a large nonstick saucepan; stir in the milk and heat for 5 minutes.
5. Add the egg mixture and corn; stir to mix well.
6. Pour the mixture into the prepared casserole.
7. Bake for 1 hour or until set.

eggs, onions, red bell peppers, salt, ground mace, white pepper, margarine, milk, corn kernels

Taken from www.food.com/recipe/indian-corn-pudding-13998 (may not work)