Corn Pudding
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 243.8
- Total Fat: 19.2 g
- Cholesterol: 109.9 mg
- Sodium: 591.5 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.1 g
- Protein: 5.6 g
View full nutritional breakdown of Corn Pudding calories by ingredient
Introduction
Corn Pudding Corn PuddingNumber of Servings: 12
Ingredients
-
2lbs Sweet Corn, Fresh or frozen
3 tbsp Maple Syrup
6 large eggs
1 1/2 cups whole milk
1 cup Margarine, soft, divided
1 1/2 tsp salt
1/4 c flour
1 tsp Baking Powder
Tips
If using corn on the cob after cutting the kernels off run the back of your knife over the cob to remove the corn/corn milk that is still in the cob.
Directions
Preheat oven to 350 degrees.
Add corn to a blender or food processor. Add syrup, eggs, 1/2 cup milk, baking powder, salt and flour. Stir into corn. Pulse until just blended the put on high until desired consistency.
Move mixture to large mixing bowl. Stir in the remaining milk and 3/4 cup margarine.
Grease a 9x11 baking dish with remaning butter. Add corn mixture to dish. Bake 60-75 minutes or until slightly brown and the middle is set.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user MLM2588.
Add corn to a blender or food processor. Add syrup, eggs, 1/2 cup milk, baking powder, salt and flour. Stir into corn. Pulse until just blended the put on high until desired consistency.
Move mixture to large mixing bowl. Stir in the remaining milk and 3/4 cup margarine.
Grease a 9x11 baking dish with remaning butter. Add corn mixture to dish. Bake 60-75 minutes or until slightly brown and the middle is set.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user MLM2588.