15 1/4 ounce can whole kernel corn, drained
14 3/4 ounce can cream-style corn
slightly beaten eggs
cup margarine or butter, melted
- Combine whole kernel corn, cream-style corn, milk, eggs, melted margarine or butter, and pepper in a large mixing bowl. Add cornmeal; stir until moistened.
- Pour corn mixture into a 2-quart casserole. Bake in a 375 degree F oven for 45 to 50 minutes or until lightly browned and set in the center. Makes 8 side-dish servings.
Nutrition Facts(Corn Pudding)
- Per serving:
- 183 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 56 mg chol.,
- 364 mg sodium,
- 25 g carb.,
- 2 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet