Spend with Pennies · by Holly Nilsson★ 5.0 (105)
Corn Pudding
NUTRITION · PER SERVING75M COOK
CAL 13%·PRO 14%
CARBS 36G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC23G OTHER10G TOTAL SUGAR
FAT 11G40% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, spoonable corn pudding baked until tender with a custard base. Dotted with corn kernels and finished with chives. A classic vegetable side.
sideamericancasserole🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large eggs
- 5 tablespoons cornstarch
- ½ cup whole milk (or light cream)
- 5 tablespoons unsalted butter (melted and cooled)
- 2 tablespoons dark brown sugar
- 2 (15 ounce each) cans creamed corn
- 1 (15 ounce) can corn kernels (drained)
- 1 tablespoon chopped fresh chives
- salt and black pepper (to taste)
At a glance
PER SERVING · TIME 75M
CAL 13%·PRO 14%
CARBS 36G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC23G OTHER10G TOTAL SUGAR
FAT 11G40% OF CAL
6G 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
- 15m
- Cook
- 1h
- Sodium
- 524mg
- Total sugar
- 10g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 264mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 524MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.