This easy corn pudding is cooked in the microwave oven. 

Ingredients

• 2 cups milk
• 1/4 cup (4 ounces) melted butter or margarine
• 1/2 cup yellow cornmeal
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 large eggs, beaten
• several dashes Tabasco or other hot sauce, or to taste
• 1 can (11 to 15 ounces) Mexican-style corn, drained
• 1 1/4 cups French fried onions, divided
• 4 ounces shredded Cheddar cheese (1 cup)
• 1/2 teaspoon baking powder

• Prep Time: 0 minutes
• Cook Time: 15 minutes

• Total Time: 15 minutes

Preparation

Combine milk, melted butter, cornmeal, sugar, and salt in a 3-quart microwave-safe bowl. Whisk well; cover with plastic wrap, make a small vent, and microwave on high for 8 minutes, or until mixture is thick and most of the liquid is absorbed. Whisk twice during cooking.

Combine eggs, Tabasco, 3/4 cup fried onions, cheese, and baking powder in a bowl. Stir egg and cheese mixture into the cornmeal mixture.

Microwave uncovered at 50% power (medium) for 5 minutes, or until knife inserted in center comes out clean. Sprinkle with remaining fried onions (1/2 cup). Microwave for another 1 minute at 50% power.

Serves 4 to 6 as a side dish.

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