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

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.

Minutes to Prepare: 30

Minutes to Cook: 30

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.