Corn Pudding IV Recipe

Recipesfull introduces to you: Popular Recipes. (Corn Pudding IV Recipe). Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).

Brief

Servings: 12

Yield: 12 servings

Corn Pudding IV Recipe

Ingredients

2 (15 ounce) cans creamed corn

2 (15.25 ounce) cans whole kernel corn

5 eggs

beaten

1 pint half-and-half cream

1 cup heavy whipping cream

2 tablespoons all-purpose flour

2 tablespoons cornmeal

2 tablespoons white sugar

¼ cup butter

melted

salt to taste

ground black pepper to taste

Side Dish

Directions

Step 1

Combine cream-style corn regular corn eggs half-and-half cream flour cornmeal sugar melted butter salt and pepper in a 2-1/2 to 3-quart casserole.

Step 2

Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

Nutritional Information

Corn Pudding IV Recipe

Servings Per Recipe:12

Calories: 325.5

% Daily Value *

Protein: 8g 16%

Carbohydrates: 34.7g 11%

Dietary Fiber: 2.4g 10%

Sugars: 7.1g

Fat: 19.7g 30%

Saturated Fat: 11.2g 56%

Cholesterol: 132.1mg 44%

Vitamin A Iu: 770.3IU 15%

Niacin Equivalents: 2.7mg 21%

Vitamin B6: 0.2mg 10%

Vitamin C: 4.7mg 8%

Folate: 81.6mcg 20%

Calcium: 80.3mg 8%

Iron: 1.3mg 8%

Magnesium: 34.9mg 12%

Potassium: 313.3mg 9%

Sodium: 524.5mg 21%

Thiamin: 0.1mg 9%

Calories From Fat: 177

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.