CORN PUDDING

A tasty corn pudding recipe cooked in the microwave oven.

Ingredients

Milk	2 cups
(4 ounces) melted butter or margarine	1/4 cup
Yellow cornmeal	1/2 cup
Sugar	1 tbsp
Salt	1/2 tsp
Eggs, beaten	4 large
Several dashes Tabasco or other hot sauce, or to taste
(11 to 15 ounces) Mexican-style corn, drained	1 can
French fried onions, divided	1 1/4 cups
Shredded Cheddar cheese (1 cup)	4 ounces
Baking powder	1/2 tsp

Corn Pudding

Method

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.