Corn Pudding

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 128.3
  • Total Fat: 5.4 g
  • Cholesterol: 114.5 mg
  • Sodium: 79.9 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 6.5 g

View full nutritional breakdown of Corn Pudding calories by ingredient
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This recipe originally came from the "Wings of Life" cookbook by Julie Jordan This recipe originally came from the "Wings of Life" cookbook by Julie Jordan
Number of Servings: 6


    1 bag of frozen corn (about 2 cups)
    3 eggs to every 1 cup milk
    dash of salt & pepper
    Big pinch of dill weed
    sliced butter on top
    dash of paprika


Makes about 6 servings.

Preheat oven to 400F

Rinse frozen corn in cool water to remove excess moisture and drain while you scramble up eggs in a small bowl with salt, pepper & dill weed.

In a square baking dish (about 9"x9") dump corn, eggs, and milk mixture. Stir gently until corn is evenly spread about. Milk/egg mixture may begin to freeze up, this is ok.

Place 3-5 pats of butter on the top, sprinkle butter with paprika, and bake at 400 for about 45 minutes.

This is delicious, and easy. My mom always makes this for our (vegetarian) holidays as one of the main dishes, but I like it any time I am interested in getting out of the kitchen quickly.

This can also be prepared with fresh corn, or in a larger pan by increasing the liquid (for each egg use 1/3 cup of milk)

Number of Servings: 6

Recipe submitted by SparkPeople user GRACELIA44.

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