Corn Pudding
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INSTRUCTIONS
Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the milk and seasonings. Add the stiffly beaten whites. Pour into a buttered baking dish, set dish in pan with hot water and bake at 350-F about 30 minutes. Compliments of: Kathleens Recipe Swap Page recipes@escape.ca http://www.escape.ca/~myhome/recipes Posted to MM-Recipes Digest V4 #12 by recipes@escape.ca on Apr 29, 1999
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (17g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 12 | ||
| Calories from Fat: 3 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.4g | 0 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 1.2mg | 0 % | |
| Sodium 7mg | 0 % | |
| Potassium 43.4mg | 1 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 1.3g | ||
| Protein 0.7g | 1 % | |
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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. |
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Calories per serving: 12
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