Delicious Corn Pudding
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Delicious Corn Pudding might be a recipe you should try. One serving contains 159 calories, 6g of protein, and 10g of fat. For 64 cents per serving, you get a side dish that serves 8. Head to the store and pick up milk, sugar, salt, and a few other things to make it today. This recipe is liked by 11 foodies and cooks. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a rather bad spoonacular score of 19%. Similar recipes include Corn Au Gratin – this homestyle casserole is a delicious way to serve corn, Lemon Delicious Pudding, and Lemon Delicious Pudding.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 tablespoon brown sugar
2 tablespoons butter, melted and cooled
4 eggs, separated
2 cups fresh or frozen corn
Dash each ground cinnamon and nutmeg
1 cup half-and-half cream
1 cup milk
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon vanilla extract
Equipment:
bowl
baking pan
knife
aluminum foil
Cooking instruction summary:
Directions In a bowl, beat yolks until lemon-colored, 5-8 minutes. Add the butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. In a small bowl, beat egg whites on high speed until stiff; fold into yolk mixture. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil during the last 10 minutes of baking if top browns too quickly. Yield: 8 servings. Originally published as Delicious Corn Pudding in Taste of HomeJune/July 1995, p9 Nutritional Facts 1 serving equals 179 calories, 10 g fat (5 g saturated fat), 133 mg cholesterol, 393 mg sodium, 16 g carbohydrate, 1 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a bowl, beat yolks until lemon-colored, 5-8 minutes.
2. Add the butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well.
3. Add corn. Stir in cream and milk. In a small bowl, beat egg whites on high speed until stiff; fold into yolk mixture.
4. Pour into a greased 1-1/2-qt. baking dish.
5. Bake, uncovered, at 350° for 35 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil during the last 10 minutes of baking if top browns too quickly.
Nutrition Information:
covered percent of daily need
