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Suggest a better descriptionPreheat an oven to 375 degrees. Using a sharp knife remove the corn from the ear and place the cut corn into a bowl. Add the red pepper and onion to the corn. Combine the milk and eggs and whisk well. Add the salt, pepper and cayenne to the milk, pour the corn mixture into the milk and stir well. Lightly butter a large casserole, individual souffle dishes or pudding cups with the butter. Pour the milkcorn mixture into the souffle dishes and place into a roasting pan. The puddings will be baked in a water bath to keep them light and delicate. Place the pan on the middle shelf of the oven and fill the roasting pan halfway with warm water. Cover the pan with aluminum foil and push the rack back into the oven. Cook the puddings for 35 to 40 minutes or until the puddings are firm but not rubbery. Yield: 4 to 6 portions c. Michael Lomonaco 1997 MICHAELS PLACE SHOW #ML1B07 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #815 by Holly Butman
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 430 | ||
Calories from Fat: 282 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.3g | 42 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 1075.2mg | 331 % | |
Sodium 404.1mg | 14 % | |
Potassium 406.3mg | 11 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.3g | ||
Protein 32.8g | 47 % | |
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: 430
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