Corn Pudding Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Frozen whole kernel corn20 Ounce, thawed (1 Bag)
 Onion1 Small, quartered
 Milk2 Cup (32 tbs)
 Eggs2 , beaten
 Corn muffin mix8 1⁄2 Ounce (1 Package)
 Salt1⁄2 Teaspoon
 Shredded cheddar cheese1 Cup (16 tbs)
 Thinly sliced romaine lettuce1 Cup (16 tbs)
 Julienned radishes1⁄2 Cup (8 tbs)

Nutrition Facts

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

Directions

Preheat oven to 325°F Combine corn and onion in food processor; cover and process using on/off pulse until corn is broken but not pureed, scraping side of bowl as necessary.
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.
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