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Fresh Corn Bread Pudding

Healthy.Eater's picture
  Country style bread loaf 3⁄4 Pound (Such As Pepperidge Farm Hearty Country White)
  Butter 2 Teaspoon
  Corn kernels 3 Cup (48 tbs) (About 6 Ears)
  Garlic 3 Clove (15 gm), minced
  Fat free milk 3 Cup (48 tbs)
  Egg substitute 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Shredded sharp cheddar cheese 5 Ounce (1 1/4 Cup)
  Cooking spray 1

1. Preheat oven to 300°.
2. Trim crust from bread, discard crust. Cut bread into 2-inch cubes. Place bread cubes on a baking sheet. Bake at 300° for 30 minutes or until bread is toasted, turning occasionally.
3. Increase oven temperature to 425°.
4. Heat butter in a large nonstick skillet over medium-high heat. Add corn and garlic to pan, cook for 4 minutes or until lightly browned, stirring occasionally. Combine milk, egg substitute, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl, stirring with a whisk.
5. Add corn mixture and cheese to milk mixture, stir to combine. Fold in bread cubes.
6. Pour corn mixture into a 2-quart baking dish coated with cooking spray, let stand 10 minutes. Bake at 425° for 40 minutes or until puffed and set.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3849 Calories from Fat 836

% Daily Value*

Total Fat 93 g143.7%

Saturated Fat 36.2 g180.8%

Trans Fat 0 g

Cholesterol 166.8 mg55.6%

Sodium 5604.7 mg233.5%

Total Carbohydrates 559 g186.2%

Dietary Fiber 92.2 g368.8%

Sugars 43.3 g

Protein 174 g349%

Vitamin A 47.2% Vitamin C 21.8%

Calcium 208% Iron 31.5%

*Based on a 2000 Calorie diet

Fresh Corn Bread Pudding Recipe