Alabama Corn Souffle Pudding
|Fresh ears of corn||5|
|Melted butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg whites||3 , stiffly beaten|
Grate corn or split kernels with a corn scraper or sharp knife.
Hold cobs over a bowl and scrape off kernels with back of knife.
Add remaining ingredients except egg whites and beat well to blend.
Fold in whites.
Pour into greased 9-inch casserole or baking dish and put in shallow pan of water in preheated moderate oven (375°F.) Cook until the mixture just sets, 50 to 60 minutes.
Serving size: Complete recipe
Calories 2377 Calories from Fat 664
% Daily Value*
Total Fat 76 g116.3%
Saturated Fat 38.2 g190.8%
Trans Fat 0 g
Cholesterol 694 mg231.3%
Sodium 831.5 mg34.6%
Total Carbohydrates 417 g138.9%
Dietary Fiber 44.4 g177.6%
Sugars 102.7 g
Protein 76 g152.7%
Vitamin A 121.9% Vitamin C 190.2%
Calcium 39.6% Iron 67.6%
*Based on a 2000 Calorie diet