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Corn Pudding Recipe
|Frozen whole kernel corn||20 Ounce, thawed (1 Bag)|
|Onion||1 Small, quartered|
|Milk||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Corn muffin mix||8 1⁄2 Ounce (1 Package)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Thinly sliced romaine lettuce||1 Cup (16 tbs)|
|Julienned radishes||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2566 Calories from Fat 860
% Daily Value*
Total Fat 96 g148.2%
Saturated Fat 48.7 g243.4%
Trans Fat 0 g
Cholesterol 607.2 mg
Sodium 4107.9 mg171.2%
Total Carbohydrates 348 g116%
Dietary Fiber 18.6 g74.4%
Sugars 92.3 g
Protein 86 g172.2%
Vitamin A 154% Vitamin C 45.7%
Calcium 181.6% Iron 28%
*Based on a 2000 Calorie diet
Add milk and eggs; pulse until just blended.
Add muffin mix and salt; pulse only until mixed.
Pour mixture into greased 11 3/4 X 7 1/2 inch baking dish.
Bake 45 to 50 minutes or until outside crust is golden brown.
Sprinkle pudding with cheese; place under broiler 3 to 4 inches from heat.
Broil until cheese is melted and top is crusty.