Try this Clever Holiday Corn Pudding recipe, or contribute your own.Suggest a better description
Peel the husks off the ears of corn. For 4 ears, cut the kernels off the cob into a mixing bowl. If using frozen corn, place 3 cups of defrosted and drained corn in mixing bowl. For the remaining 2 ears of corn, use a vegetable grater to grate the kernels into the same bowl. If using frozen corn, place remaining 1 cup defrosted and drained corn in blender or food processor and process to a pulp but not pureed. Add to mixing bowl. Add all remaining ingredients to the mixing bowl, except for cheddar cheese. Combine. Butter the inside of a 8x8x8 inch (2 quart) baking dish. Mix the corn mixture and place evenly in the buttered baking dish. Top with shredded cheese. Tent the baking dish with Aluminum Foil, without letting it touch the cheese. Place in preheated 350 degrees oven for approximately 30 minutes. Test it for doneness by inserting a toothpick in the center. When it comes out clean, the corn pudding is done. DO NOT OVERCOOK or the mixture will break. Remove from oven, discard aluminum foil and let set for 15 minutes prior to serving. Enjoy!
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|Serving Size: 1 Serving (546g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 715 (75%)|
|Amt Per Serving||% DV|
|Total Fat 79.4g||106 %|
|Saturated Fat 49.9g||249 %|
|Monounsaturated Fat 22.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 253mg||78 %|
|Sodium 1103.4mg||38 %|
|Potassium 785.5mg||21 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 21g|
|Protein 40.3g||58 %|
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Calories per serving: 954
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