Try this Baked Corn Pudding with Crisp Crumbs recipe, or contribute your own.Suggest a better description
2 cups corn kernels cut from cobs 6 large green onions, including 2 inches of green tops, thinly sliced, about 1/2 cup 1 (8 1/2 ounce) can creamed corn 2 tablespoons oil 2 tablespoons masa harina or yellow cornmeal 1 large egg, beaten 1/4 cup milk 1/4 teaspoon ground cumin 1/4 teaspoon salt TOPPING: 1 cup fresh bread crumbs 2 tablespoons melted butter salt
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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