Baked Corn Pudding
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Red bell pepper||1 Medium, seeded and chopped|
|Green bell pepper||1 Medium, seeded and chopped|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Cream style corn||2 Can (20 oz)|
|Eggs||6 , lightly beaten|
|Milk||2 Cup (32 tbs)|
In a 5-quart pan, melt butter over medium heat.
Add onion, garlic, and bell peppers.
Cook, stirring often, until onion is soft (about 5 minutes).
Stir in flour, salt, sugar, and pepper; cook, stirring, until bubbly.
Remove from heat.
Add corn, eggs, and milk, stirring until mixture is well blended.
Pour corn mixture into a buttered shallow 3-quart baking dish.
Bake, uncovered, in a 350° oven until center appears set when dish is gently shaken (about 55 minutes).
Serving size: Complete recipe
Calories 2083 Calories from Fat 1054
% Daily Value*
Total Fat 119 g183%
Saturated Fat 64.3 g321.4%
Trans Fat 0 g
Cholesterol 1507.6 mg502.5%
Sodium 4210.4 mg175.4%
Total Carbohydrates 192 g64%
Dietary Fiber 15.8 g63.4%
Sugars 87.9 g
Protein 68 g135.5%
Vitamin A 173.8% Vitamin C 517.9%
Calcium 80.4% Iron 52.2%
*Based on a 2000 Calorie diet