Colonial Corn Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Egg, fresh, 1 large (remove) Nutmeg, ground, 0.01 tsp (remove) Pepper, white, 0.20 tsp (remove) Salt, 0.50 tsp (remove) Yellow Sweet Corn, Frozen, 3 cup kernels (remove) Saltine Crackers (Saltines), 15 cracker, oyster (remove) Egg white, 1 serving (remove) Fat free half and half, 2 tbsp (remove) Carnation fat free evaporated milk, 1 cup (
Preheat oven to 350.
Combine 1 cup corn and 1/2 cup evap milk i in a blender; process until smooth. Add, salt , pepper nutmeg, egg and egg white in a large bowl. Stir in pureed mixture, remaining cups corn, 3 T. Crackers and cornmeal.
Spoon Mixture into an 8-" square baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remainiong 3 T. crackers and butter in a small bowl; sprinkle cracker mixture evenly over cheese. Bake for 30 minutes or until golden brown. Serve warm Yield: Serves 8. Serving size 1/2 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user GRANNY2.
Combine 1 cup corn and 1/2 cup evap milk i in a blender; process until smooth. Add, salt , pepper nutmeg, egg and egg white in a large bowl. Stir in pureed mixture, remaining cups corn, 3 T. Crackers and cornmeal.
Spoon Mixture into an 8-" square baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remainiong 3 T. crackers and butter in a small bowl; sprinkle cracker mixture evenly over cheese. Bake for 30 minutes or until golden brown. Serve warm Yield: Serves 8. Serving size 1/2 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 104.2
- Total Fat: 2.2 g
- Cholesterol: 29.0 mg
- Sodium: 199.9 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.8 g
- Protein: 5.2 g
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