Thomas Jefferson's Corn Pudding

Thomas Jefferson's Corn Pudding

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 155.9
  • Total Fat: 5.9 g
  • Cholesterol: 128.4 mg
  • Sodium: 92.8 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 7.2 g

View full nutritional breakdown of Thomas Jefferson's Corn Pudding calories by ingredient
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Introduction

This wonderful fall pudding of fresh corn and eggs made regular appearances at Thomas Jefferson's table. Delicious served warm with a splash of cream poured on top or cold as a sidedish or mildly sweet dessert. This wonderful fall pudding of fresh corn and eggs made regular appearances at Thomas Jefferson's table. Delicious served warm with a splash of cream poured on top or cold as a sidedish or mildly sweet dessert.
Number of Servings: 6

Ingredients

    6 ears of fresh corn, cut from the cob
    1/2 cup fat-free cream
    3 eggs
    1 tbsp butter
    1/2 tbsp sugar
    1 pinch salt

Directions

Preheat the oven to 325F. In a large bowl, mix 6 ears of corn cut from the cob with 1/2 cup cream, 3 beaten eggs, a tablespoon melted butter, 1/2 tablespoon sugar, and a sprinkle of salt. Mix well, pour into pie pan sprayed with cooking spray, and bake for 30 minutes or until set.

Makes 6 3/4-cup servings.


Number of Servings: 6

Recipe submitted by SparkPeople user KFCOOKE.

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