Mom's Cornbread Stuffing
INGREDIENTS:
1 cn (15-oz) creamed corn (I use
-S&W; no starch)
2 tb Flour; (easy when doubling..
-can get pasty)
2 Eggs; lightly beaten (4 egg
-whites or egg substitute?)
1/2 c Skim milk
1 1/2 tb Sugar; (or 2+ packets of
-Equal)
1/2 c Shredded cheese; optional
-(low-fat worked, added none
-this time and still good)
1 ts Salt (or less; and easy when
-doubling .. doubling is
-much too salty)
2 tb Butter; cut in pieces (I use
-ICBINT Light = I Can't
-Believe It's Not Butter
-Light or Weight Watchers)
1 cn (15-oz) creamed corn (I use
-S&W; no starch)
2 tb Flour; (easy when doubling..
-can get pasty)
2 Eggs; lightly beaten (4 egg
-whites or egg substitute?)
1/2 c Skim milk
1 1/2 tb Sugar; (or 2+ packets of
-Equal)
1/2 c Shredded cheese; optional
-(low-fat worked, added none
-this time and still good)
1 ts Salt (or less; and easy when
-doubling .. doubling is
-much too salty)
2 tb Butter; cut in pieces (I use
-ICBINT Light = I Can't
-Believe It's Not Butter
-Light or Weight Watchers)
Blend* all ingredients except butter and place in a 1 quart greased (sprayed) baking dish. Dot with butter. Cover with waxed paper and and cook in micro on HIGH for 10 minutes. (I bake it at 375 F for 45 minutes to an hour (or more .. allow 1 1/2 hours time for double recipe, which is what I usually make) 'til set and a bit golden.)
*I use a blender, but I'm not sure that's what she means .. don't blend until 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.