Today I made Corn Raisin Carrot Pudding!
1C corn kernels, 8oz baby carrots, 2 eggs, 1/2C skim milk, 1/2C sugar, 1 1/2C flour, 1T cinnamon, 1/4t salt, 2T butter, melted, 1C raisins
Preheat oven to 325F. Chop carrots into 1/2″ pieces. Arrange kernels and carrot pieces in 8″ greased glass pie dish.
In bowl, whisk eggs, milk and sugar together until blended.
Whisk in remaining ingredients except butter and raisins.
Add melted butter. Mix well.
Stir in raisins.
Pour over kernel mix, spreading raisins evenly.
Bake 35-40 minutes or until lightly browned.
Alternate recipe: no raisins, 1T nutmeg instead of cinnamon