Source: dLife

A bubbly corn pudding that will be a family favorite.

Servings

1 tbsp margarine
0.5 cup fresh chopped onion , finely
1.5 cup fat free half and half
1 tbsp cornstarch
2 cup frozen sweet corn kernels
1 Eggs, large, raw , lightly beaten
1 tsp SPLENDA® No Calorie Sweetener, granulated
0.5 tsp salt
0.25 tsp white pepper , or black
0.12 tsp paprika

1 Preheat oven to 325 degrees F. Coat a 1-quart baking dish with fat-free cooking spray.
2 In a medium saucepan over medium heat, melt the margarine. Add the onion and cook until tender (about 5 minutes).
3 Whisk together the half-and-half and cornstarch until the cornstarch dissolves. Pour into the pan and cook, whisking frequently, until the mixture thickens, 2 to 3 minutes. Remove from the heat and stir in the corn, egg, sugar substitute, salt, and pepper. Pour into the prepared baking dish and sprinkle with the paprika.
4 Bake until bubbly and set on the surface, 55 to 60 minutes.