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Pennsylvania Dutch Baked Corn Pudding
Recipe type: Side Dish
Prep time: 10 mins Cook time: 35 mins Total time: 45 mins
Serves: 8
A traditional recipe for Pennsylvania Dutch baked corn pudding, a must for the Thanksgiving dinner in the Amish or Mennonite home.
Ingredients
2½ cups of corn, canned, fresh or frozen
1 tablespoon sugar
1 teaspoon salt
? teaspoon freshly ground pepper (or white pepper)
1½ tablespoons flour
2½ tablespoons melted butter
3 eggs, beaten
1 cup whole milk
1 teaspoon vanilla
dash cinnamon
pinch nutmeg
Instructions
Drain corn if canned. Thaw corn if frozen.
Mix ingredients in a 1½ quart baking dish.
Bake at 350 degrees for 35 minutes.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 87 | ||
Calories from Fat: 35 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 74.4mg | 23 % | |
Sodium 45.9mg | 2 % | |
Potassium 159.9mg | 4 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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