#42 - Microwave Baked Corn

(by Shirley McNevich)

1 tsp. white sugar
1 1/2 TBSP cornstarch
1 cup milk
3 eggs, beaten with a fork
1 can 15-16 oz. creamed corn
2 TBSP margarine
1 tsp. salt

Butter a 1 qt. microwaveable dish and set aside.

Use a cup and put cornstarch in the cup. Add half of the milk - 1/2 cup) to the cornstarch and mix with a spoon (this prevents lumps). In a large bowl add the cornstarch/milk mixture, other 1/2 cup milk, sugar, eggs, corn, and salt. Mix by hand with a spoon.

Pour mixture into microwaveable dish. Add margarine to the top. Do not cover. Microwave on high for 8 minutes. Remove and stir completely. Microwave on high for 9 more minutes. Remove and it is ready to serve. Note: If your microwave is higher than 700 watts, 9 minutes will be too long--try 6 minutes and taste to test.