Breakstone's Corn Pudding

Creamed corn, whole kernel corn, and cornbread mix give this side dish a hearty, harvest flavor.


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Prep Time: 10 min. | Total Time: 50 min. | Makes: 12 servings.

What You Need

1 can (15-1/2 oz.) whole kernel corn, drained

1 can (15 oz.) cream-style corn

1 pkg. (8-1/2 oz.) corn muffin mix

1 cup BREAKSTONE'S Sour Cream

1/4 cup (1/2 stick) butter or margarine, melted

3 eggs

Make It

HEAT oven to 375°F.

MIX all ingredients until well blended.

POUR into 13x9-inch baking dish sprayed with cooking spray.

BAKE 35 to 40 min. or until golden brown.

Substitute:

Prepare using BREAKSTONE'S Reduced Fat Sour Cream

Special Extra:

Prepare as directed, adding 1/4 cup each finely chopped red peppers and green onions to batter before pouring into baking dish.

Variation:

Prepare batter as directed; pour into 9-inch square baking dish. Bake at 375°F for 55 min. to 1 hour or until golden brown. Cut into 9 squares. Makes 9 servings.

Special Extra:

Serve with additional butter.

Nutrition Information Per Serving: 220 calories, 11g total fat, 6g saturated fat, 80mg cholesterol, 380mg sodium, 27g carbohydrate, 1g dietary fiber, 9g sugars, 5g protein, 8%DV vitamin A, 6%DV vitamin C, 6%DV calcium, 6%DV iron.

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