Corn Pudding IV
- Number of Servings: 8
Ingredients
1/2 cup unsalted butter, softened 1/2 cup Brown Sugar 2 eggs1/2 cup unsweetened vanilla almond milk 1/2 cup sour cream1/2 cup Plain fat free Greek yogurt 1 package (8-1/2 ounces) corn bread/muffin mix 1/2 cup 2% milk 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (14-3/4 ounces) cream-style corn
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and yogurt. Gradually add muffin mix alternately with milk. Fold in corn.
Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325° for 45-50 minutes or until set and lightly browned.
Serving Size: makes 8 one cup servings
Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325° for 45-50 minutes or until set and lightly browned.
Serving Size: makes 8 one cup servings
Nutritional Info Amount Per Serving
- Calories: 355.7
- Total Fat: 16.3 g
- Cholesterol: 83.6 mg
- Sodium: 118.3 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 0.6 g
- Protein: 4.2 g
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