Corn Pudding II Recipe

Recipesfull introduces to you: Popular Recipes. (Corn Pudding II Recipe). Use a food processor or blender for quick and easy preparation.

Brief

Prep 10 mins

Cook: 45 mins

Additional: 15 mins

Total: 1hr10 mins

Servings: 7

Yield: 6 - 8 servings

Corn Pudding II Recipe

Ingredients

2 (10 ounce) packages frozen corn kernels

thawed

6 eggs

3 ½ cups milk

½ cup butter

melted

4 tablespoons all-purpose flour

1 cup white sugar

Side Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.

Step 3

Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

Nutritional Information

Corn Pudding II Recipe

Servings Per Recipe:7

Calories: 453

% Daily Value *

Protein: 12.7g 25%

Carbohydrates: 58.4g 19%

Dietary Fiber: 2.4g 10%

Sugars: 37.2g

Fat: 20.9g 32%

Saturated Fat: 11.4g 57%

Cholesterol: 204mg 68%

Vitamin A Iu: 1057.9IU 21%

Niacin Equivalents: 4.1mg 31%

Vitamin B6: 0.2mg 10%

Vitamin C: 5.3mg 9%

Folate: 72.2mcg 18%

Calcium: 172.7mg 17%

Iron: 1.4mg 8%

Magnesium: 41mg 15%

Potassium: 421.7mg 12%

Sodium: 203.5mg 8%

Thiamin: 0.3mg 28%

Calories From Fat: 188.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.