Colonial Corn Pudding
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 104.2
- Total Fat: 2.2 g
- Cholesterol: 29.0 mg
- Sodium: 199.9 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.8 g
- Protein: 5.2 g
View full nutritional breakdown of Colonial Corn Pudding calories by ingredient
Introduction
From Cooking Light Magazine From Cooking Light MagazineNumber of Servings: 8
Ingredients
-
Egg, fresh, 1 large (remove)
Nutmeg, ground, 0.01 tsp (remove)
Pepper, white, 0.20 tsp (remove)
Salt, 0.50 tsp (remove)
Yellow Sweet Corn, Frozen, 3 cup kernels (remove)
Saltine Crackers (Saltines), 15 cracker, oyster (remove)
Egg white, 1 serving (remove)
Fat free half and half, 2 tbsp (remove)
Carnation fat free evaporated milk, 1 cup (
Directions
Preheat oven to 350.
Combine 1 cup corn and 1/2 cup evap milk i in a blender; process until smooth. Add, salt , pepper nutmeg, egg and egg white in a large bowl. Stir in pureed mixture, remaining cups corn, 3 T. Crackers and cornmeal.
Spoon Mixture into an 8-" square baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remainiong 3 T. crackers and butter in a small bowl; sprinkle cracker mixture evenly over cheese. Bake for 30 minutes or until golden brown. Serve warm Yield: Serves 8. Serving size 1/2 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user GRANNY2.
Combine 1 cup corn and 1/2 cup evap milk i in a blender; process until smooth. Add, salt , pepper nutmeg, egg and egg white in a large bowl. Stir in pureed mixture, remaining cups corn, 3 T. Crackers and cornmeal.
Spoon Mixture into an 8-" square baking dish coated with cooking spray. Sprinkle evenly with cheese. Combine remainiong 3 T. crackers and butter in a small bowl; sprinkle cracker mixture evenly over cheese. Bake for 30 minutes or until golden brown. Serve warm Yield: Serves 8. Serving size 1/2 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user GRANNY2.