You are here

Baked Corn Pudding

Mexican.Chef's picture
  Butter/Margarine 6 Tablespoon
  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)
  Salt 1 Teaspoon
  Sugar 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  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).

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

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

Baked Corn Pudding Recipe