Preheat oven to 350?. For a moister corn pudding, only drain half the liquid from the whole kernel corn; for a drier corn pudding drain corn completely. Mix all ingredients well. Pour into a greased casserole dish. Bake for 45 minutes, or until cooked through. If you dont have any buttermilk on hand, you can sour some milk by adding 1 tablespoon of plain distilled vinegar to 1 cup (minus 1 tablespoon) of regular milk; let stand at room temperature for about 10 minutes. Posted to EAT-L Digest 07 Aug 96 Date: Thu, 8 Aug 1996 00:31:45 -0600 From: Ilene Warfield
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|Serving Size: 1 Serving (406g)|
|Recipe Makes: 4|
|Calories from Fat: 355 (41%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 18.9g||94 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 118.3mg||36 %|
|Sodium 1335mg||46 %|
|Potassium 555.3mg||15 %|
|Total Carbohydrate 117.4g||35 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 107.2g|
|Protein 15.9g||23 %|
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Calories per serving: 862
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