Foodie Crush · by Heidi Larsen
Corn Pudding Casserole Recipe
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 12%
CARBS 20G37% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER5G TOTAL SUGAR
FAT 13G55% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional corn casserole made from scratch without shortcuts. Creamy, rich, and studded with corn kernels, it feeds a crowd easily.
sideamericancasserole🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 eggs
- 1/2 cup half-and-half
- 2 tablespoons granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 6 tablespoon butter, (divided)
- 3 tablespoons all-purpose flour
- 4 cups frozen corn kernels, (defrosted, or fresh)
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 12%
CARBS 20G37% OF CAL
2G FIBER0G ADDED0G INTRINSIC13G OTHER5G TOTAL SUGAR
FAT 13G55% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 55m
- Sodium
- 224mg
- Total sugar
- 5g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 34mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 224MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.