Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (7)
Cornbread Pudding
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 9%
CARBS 29G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER5G TOTAL SUGAR
FAT 16G56% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory cornbread pudding studded with fresh corn, balancing sweet and savory with paprika spice. Moist and custardy, a rich side dish for holiday meals.
sideamericanbaked good🥧 baking dish🔥 ovenveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 tablespoons olive oil
- ½ cup vegan butter (melted (113 grams))
- 1 cup vegan sour cream (I used Violife (240 grams))
- 120 grams vegan egg batter (equivalent to 2 eggs)
- ½ teaspoon salt
- ⅔ cup all purpose flour (80 grams)
- ½ cup cornmeal (60 grams)
- 1 tablespoon baking powder (10 grams)
- 1 tablespoon sugar (13 grams)
- ½ teaspoon paprika (0.5 grams)
- 1 can whole kernel corn (15.25 oz or 432 grams)
- 1 can cream style corn (14.75 oz or 418 grams)
- Green onions for serving
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 9%
CARBS 29G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER5G TOTAL SUGAR
FAT 16G56% OF CAL
8G SAT8G 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
- 40m
- Sodium
- 406mg
- Total sugar
- 5g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 206mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 406MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.