Ingredients

1 can (15-ounce) creamed corn (I use S&W, no starch)
2 Tbsp. Flour, (easy when doubling.. can get pasty)
2 x Large eggs, lightly beaten (4 egg whites or possibly egg substitute)
1/2 c. Skim lowfat milk
1 1/2 Tbsp. Sugar, (or possibly 2+ packets of Equal)
1/2 c. Shredded cheese, optional (low-fat worked, added none this time and still good)
1 tsp Salt (or possibly less, and easy when doubling .. doubling is much too salty)
2 Tbsp. Butter, cut in pcs (I use ICBINT Light = I Cannot Believe It's Not Butter Light or possibly Weight Watchers)

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Mom's Corn Pudding

Servings: 1

Blend* all ingredients except butter and place in a 1 qt greased
(sprayed) baking dish. Dot with butter. Cover with waxed paper and and cook in micro on HIGH for 10 min. (I bake it at 375 F for 45 min to an hour (or possibly more .. allow 1 1/2 hrs time for double recipe, that is what I usually make) 'til set and a bit golden brown.)
*I use a blender, but I'm not sure which's what she means .. do not blend till completely smooth, just to mix thoroughly .. in a hurry, I blended all but corn and butter w/ hand blender, then added and blended a little more, right in baking dish.