Try this United Nations Corn Pudding recipe, or contribute your own.
Suggest a better descriptionHeat 2 tablespoons olive oil. Add diced bacon and brown lightly. Add onion, red bell pepper and poblano chile. Cook over low heat, covered, until tender. Add corn kernels and stir until cooked firm. Fold in cilantro. Season to taste with salt and pepper. Remove from heat and cool. Blend cream, eggs and cornmeal in mixing bowl. Season with salt and pepper to taste. Place corn mixture in 2 1/2-quart baking dish and cover with egg-cream mixture. Place in larger dish filled halfway with warm water. Bake at 325 degrees until pudding is firm, about 30 minutes. Yields 6 servings. Each serving: 923 calories; 225 mg sodium; 499 mg cholesterol; 78 grams fat; 48 grams carbohydrates; 13 grams protein; 0.83 gram fiber Recipe Source: Los Angeles Times - 12-30-1998 Recipe from Louis Piuggi, the executive chef at United Nations Catering/Restaurants Associates Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 6 servings | ||
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Calories: 616 | ||
Calories from Fat: 470 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.2g | 70 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 1733mg | 533 % | |
Sodium 107.1mg | 4 % | |
Potassium 194.2mg | 5 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 13.5g | ||
Protein 23.1g | 33 % | |
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: 616
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