You are here

Corn Pudding

Yogurt.Cooks's picture
Ingredients
  Eggs 2 Large
  Cooked corn/1 can of 12-ounce whole kernel corn, drained 1 1⁄2 Cup (24 tbs) (Fresh)
  Flour 3 Tablespoon
  Salt 3⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Melted butter/Margarine 2 Tablespoon
  Plain yogurt 8 Ounce (1 Container)
  Milk 2⁄3 Cup (10.67 tbs)
Directions

Preheat oven to 325°.
Beat eggs in bowl; add remaining ingredients as listed.
Pour mixture into buttered 1 1 1/2-quart baking dish.
Place dish in a pan of hot water 1 inch deep.
Bake 1 hour or until knife inserted into center comes out clean.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
4

Rate It

Your rating: None
4.24
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 341 Calories from Fat 121

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 133 mg44.3%

Sodium 455.3 mg19%

Total Carbohydrates 45 g14.9%

Dietary Fiber 3.4 g13.6%

Sugars 5.1 g

Protein 12 g23%

Vitamin A 9.9% Vitamin C 0.53%

Calcium 13.1% Iron 12.1%

*Based on a 2000 Calorie diet

0 Comments

Corn Pudding Recipe