This corn pudding recipe is great for novices and is a big hit at picnics and Thanksgiving dinners. Sublime.
Preheat oven to 350 degrees. Place butter in an 8x8-inch glass baking dish and place into oven so the butter can melt during preheating.
Coarsely grate the kernels off four ears of corn with a box grater. Cut the kernels from the remaining ear with a sharp knife. Combine the corn, sugar, cream, flour, and salt in a large mixing bowl. Lightly beat the eggs and add to the mixture.
When the oven has preheated, carefully combine the melted butter from the baking dish into the corn mixture. Then pour the buttered corn mixture back into the baking dish.
Bake for 60 to 70 minutes, until a golden crust has formed and the interior has set.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 5 | ||
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Calories: 1074 | ||
Calories from Fat: 887 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.6g | 131 % | |
Saturated Fat 58.6g | 293 % | |
Monounsaturated Fat 26.9g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 659.1mg | 203 % | |
Sodium 171.7mg | 6 % | |
Potassium 466.2mg | 12 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 33.8g | ||
Protein 17.9g | 26 % | |
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: 1074
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