Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Nutrition per serving
Calories2227.4 kcal (111%)
Total Fat125.6 g (179%)
Carbs246.3 g (95%)
Sugars110.3 g (123%)
Protein57.3 g (115%)
Sodium3213.9 mg (161%)
Fiber14.7 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Step 1 Heat oven to 375 degrees. Butter a 2-quart baking dish.
Step 2
Step 2 Combine the butter, corn, milk, eggs, sugar, flour and salt in a large food processor or blender and blend until mixture is mostly smooth.
Step 3
Step 3 Pour mixture into prepared baking dish. Top with a few pats of extra butter, if you like.
Step 4
Step 4 Bake until corn pudding is set and a cake tester inserted into the center comes out clean, 35 to 45 minutes.
Step 5
Tip
Step 6
To make ahead, bake and let cool to room temperature, then cover and refrigerate for up to 1 day. Reheat at 325 degrees for 15 to 20 minutes.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
