Corn bread pudding

Corn bread pudding
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.9
  • Total Fat: 8.6 g
  • Cholesterol: 16.5 mg
  • Sodium: 649.2 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 13.3 g

View full nutritional breakdown of Corn bread pudding calories by ingredient
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I was wondering what to do with leftover whey and 1-week old bread! This is what I came up with. I was wondering what to do with leftover whey and 1-week old bread! This is what I came up with.
Number of Servings: 8


    Old bread, 12 ounces
    Egg beaters, 1.5 cups
    Whey (or low fat milk), 2 cups
    Cheddar cheese, 1 cup, shredded
    Sweet corn, 3 ears
    Onion, 1
    Green pepper, 1
    Black pepper, to taste
    Salt, to taste
    Cumin seed, to taste
    Hot chili pepper, to taste


Chop the onion, pepper, garlic, and chili pepper. Sautee until tender. When it's almost done, add the crushed cumin seeds and cook for another minute.
Steam or boil the corn (I defrosted 3 ears of corn I had previously steamed and frozen!)
Cut the corn kernels off the cob and add to the sauteed onions and peppers.
Mix the egg beaters with the whey (or milk). Add salt and pepper to taste.
Cut the old bread in small chunks and dip in the liquid mixture. Let it sit for 10/15 minutes, stirring once in a while to make sure all the bread gets soaked. Then add 3/4 of the shredded cheese.
Mix in the corn mixture.
Pour in a greased pyrex pan.
Sprinkle the remaining cheese on top.
Cook at 350░ for 45 minutes.

Serving Size:ámakes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user EUGESPARK.

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