Barefeet in the Kitchen · by Mary Younkin★ 5.0 (37)
Corn Pudding {traditional and gluten free recipes}
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 11%
CARBS 35G63% OF CAL
2G FIBER11G SUGAR22G OTHER
FAT 8G32% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A custardy corn pudding made with creamed corn and cornmeal, baked until set. A traditional American side dish with creamed corn and breadlike texture.
sideamerican🥧 baking dish🔥 ovenvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 eggs
- ½ cup sugar
- ½ cup sour cream
- 30 ounces creamed corn ((2 cans))
- 4 tablespoons butter (melted and slightly cooled)
- ½ cup all-purpose flour* (plus 2 tablespoons)
- 6 tablespoons cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup brown rice flour
- 2 tablespoons potato starch
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 11%
CARBS 35G63% OF CAL
2G FIBER11G SUGAR22G OTHER
FAT 8G32% OF CAL
4G SAT4G 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
- 10m
- Cook
- 50m
- Sodium
- 279mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 198mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 279MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.