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MICROWAVED CORN PUDDING (SOUFFLE)
1 large egg 1 (16 oz) can cream-style corn 3/4 cup crushed saltine crackers 1/2 cup milk 2 Tbsp. butter, cut in pieces 1 Tbsp. sugar Paprika for garnish (optional)
Place egg in a 1 1/2 quart microwave-safe casserole dish; beat well with fork.
Stir in creamed corn, crackers, milk, butter, and sugar.
Microwave at medium for 7 minutes. Stir well, scraping sides of dish. Sprinkle with paprika if desired.
Microwave on medium 11-14 minutes more, rotating dish 1/2 turn if necessary after 5 minutes. When done, center will be just barely set.
Allow to cool 5 minutes before serving.
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