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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 209.3
  • Total Fat: 10.8 g
  • Cholesterol: 59.0 mg
  • Sodium: 311.4 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.3 g

View full nutritional breakdown of Corn Custard Pudding calories by ingredient
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Corn Custard Pudding

Submitted by: EL_FOODIE

Introduction

This has a softer, custardy texture - you can make a lite version with nonfat sour cream and nonfat half-and-half instead of the cream This has a softer, custardy texture - you can make a lite version with nonfat sour cream and nonfat half-and-half instead of the cream
Number of Servings: 8

Ingredients

    1 egg
    1 egg white
    1/4 cup heavy cream
    1 box Jiffy cornbread mix (8.5 oz)
    1 cup reduced fat sour cream
    2 cups fresh or frozen sweet corn kernels
    1 can (15 oz.) cream-style corn
    1 teaspoon freshly ground black pepper, or to taste



Directions

Preheat oven to 350F.

In a large bowl, beat the eggs until smooth. Whisk in cream, cornbread mix, sour cream, fresh corn, and cream-style corn. Mix gently, and add black pepper to taste.

Pour batter into a lightly greased 13x9 baking pan. Bake for 45 -55 minutes. Serve with grilled steak or chops. Makes 8 servings


Number of Servings: 8

Recipe submitted by SparkPeople user EL_FOODIE.





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