CORN PUDDING - Hometownstations.com-WLIO- Lima, OH News Weather Sports
WEB SEARCH BY
Storm Authority Weather App
High School Basketball
High School Basketball Scores
Scholar Athlete of the Week
Send Us A News Tip
Contract with Advertisers
Contract With Viewers
Meet the Team
WLIO - FCC Station Profile
WOHL-CD FCC Station Profile
Lima Comm. Corp. EEO Report
By Holly Koza, Noon Edition Anchor/Producer
Prep Time: 10 minutes
Bake Time: 50 to 60 minutes
Makes: 8 servings
1/2 cup butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
6 large eggs
1 cup fat free half and half
3 cups whole kernel corn, canned, drained; OR frozen, thawed
can (15 ounces) cream style corn
oven to 350°F.
a 3-quart casserole with cooking spray; set aside.
butter, flour and sugar.
in eggs and half and half until blended.
in corn and cream style corn.
mixture into prepared casserole.
50 to 60 minutes or until knife inserted near center comes out clean.
Eggs coagulate during heating and help give the baked pudding its creamy thick texture.
Add a special touch by sprinkling the top of the pudding with buttered bread or cracker crumbs during the last 15 minutes of baking.
per serving (1/8
of the recipe):
17g total fat; 9g saturated fat; 2g polyunsaturated fat; 5g monounsaturated fat; 170mg cholesterol; 274mg sodium; 37g carbohydrate; 2g dietary fiber;
8g protein; 681.1 IU Vitamin A; 39.3 IU Vitamin D; 52.4mcg folate;
29.5mg calcium; 1.3mg iron; 129.7mg choline.
This recipe is an
of choline, and a
of protein, Vitamin A and folate.