Try this Corn Pudding II recipe, or contribute your own.
Suggest a better descriptionCombine first 7 ingredients; stir well. Spoon into 6 well greased 10 oz custard cups. Place on a baking sheet and bake at 350 for 40-45 minutes or until set. To serve, loosen edge with a spatula; invert onto plate, and garnish, if desired.
Note: Pudding may be baked in a shallow 2 quart casserole at 350 for 1 hour.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 162 | ||
Calories from Fat: 126 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 286.8mg | 88 % | |
Sodium 143.4mg | 5 % | |
Potassium 123.3mg | 3 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.2g | ||
Protein 8.2g | 12 % | |
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: 162
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