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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 261.4
  • Total Fat: 10.3 g
  • Cholesterol: 33.3 mg
  • Sodium: 444.6 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 9.4 g

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

Submitted by: 615_HEATHER

Introduction

This is my grandmother's recipe. She asked me to take over making it when I was 18, and it has become my go to recipe when I don't want to bring home leftovers! I've reduced the butter down to a half stick from her original two and replaced some of the eggs with egg whites, but no one in my family has noticed. :) This is my grandmother's recipe. She asked me to take over making it when I was 18, and it has become my go to recipe when I don't want to bring home leftovers! I've reduced the butter down to a half stick from her original two and replaced some of the eggs with egg whites, but no one in my family has noticed. :)
Number of Servings: 8

Ingredients

    1/2 stick butter or margarine
    1 can corn, drained
    1 can cream style corn
    1 box Jiffy cornbread mix
    3 egg whites plus 1 egg
    1 cup fat free sour cream
    1/4 cup sugar
    1 cup reduced shredded fat cheddar cheese, divided

Directions

Preheat over to 350 degrees. Place butter in 9x13 glass baking dish and melt in over while it preheats. It should be melted by the time the oven is ready.

Meanwhile, mix remaining ingredients, reserving half of the cheese. Pour over melted butter and bake 45 minutes. Dish is done when it is set, but not cooked hard like cornbread. Top with remaining cheese, and return to oven until cheese is just melted.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user 615_HEATHER.






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