Main Dishes
Corn Pudding
12 servings
porzioni10 minutes
tempo di preparazione1 hour 10 minutes
tempo totaleIngredienti
15 oz. can whole kernel corn, (drained or 1 1/2 cups frozen corn, thawed)
34 oz. creamed corn (two 17-oz. cans)
5 large eggs, (lightly beaten, or 1 1/4 cups liquid egg substitute)
1/2 cup sugar
4 Tablespoons cornstarch
1 1/2 teaspoons seasoning salt
1/2 teaspoon dry mustard
1 teaspoon dried minced onion
1/2 cup milk (-, I have used skim, 1%, and 2% and all have worked fine)
1/2 cup melted butter, (margarine, or vegetable oil spread, like Smart Balance)
Istruzioni
Preheat oven to 400°F.
Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
In a large bowl, combine the two kinds of corn and eggs.
In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.
Stir in the milk and melted butter.
Pour the mixture into the prepared dish.
Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.
Nutrizione
Dimensione della Porzione
0.5 cup
Calorie
225 kcal
Grassi Totali
10 g
Grassi Saturi
5 g
Grassi Insaturi
-
Grassi Trans
-
Colesterolo
98 mg
Sodio
667 mg
Carboidrati Totali
29 g
Fibra Alimentare
1 g
Zuccheri Totali
11 g
Proteine
5 g
12 servings
porzioni10 minutes
tempo di preparazione1 hour 10 minutes
tempo totale