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Name: Corn Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 4 tablespoons butter divided; 1 green pepper chopped; 1 med onion chopped; 3 tablespoons all purpose flour; 1 teaspoon salt; dash pepper; 1 1/2 cups milk; 3 egg yolks lightly beaten; 2 cups corn fresh or frozen; 2 2 oz jars pimento chopped, drained; 1 2/3 cups cracker crumbs divided

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INGREDIENTS

4 tablespoons butter ; divided
1 green pepper ; chopped
1 med onion ; chopped
3 tablespoons all purpose flour
1 teaspoon salt
dash pepper
1 1/2 cups milk
3 egg yolks ; lightly beaten
2 cups corn ; fresh or frozen
2 2 oz jars pimento ; chopped, drained
1 2/3 cups cracker crumbs ; divided

INSTRUCTIONS

In skillet, melt 3 tablespoons butter over med heat. Saute pepper and onion until tender. Add flour, salt and pepper. Stir until well blended. Gradually add milk; cook and stir until thickened. Slowly blend in egg yolks. Remove from heat and fold in corn, pimientos and 1 cup crumbs. Pour into greased 1 1/2 quart casserole. Melt remaining butter and toss with remaining crumbs. Sprinkle over casserole. Bake, uncovered, at 350 for 30-40 minutes.

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Nutrition

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Serving Size: 1 Serving (135g)
Recipe Makes: 6 Servings

Calories: 296
Calories from Fat: 177 (60%)

Amt Per Serving		% DV

	Total Fat 19.7g	26 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.9g
Cholesterol 145.7mg		45 %
Sodium 360.5mg		12 %
Potassium 238.3mg		6 %
Total Carbohydrate 26.8g		8 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 24.3g
Protein 5.4g		8 %
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: 296

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