Cream-corn Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Breakfast, Desserts, Vegetables | 5 | Servings | |
INGREDIENTS
| 1 | Cream-style corn | |
| 1/2 | c | Sugar |
| 1 | c | Milk |
| 2 | Eggs | |
| 1 | t | Vanilla |
| 1 | T | Butter, optional |
INSTRUCTIONS
In a large, oven-proof mixing bowl, combine all ingredients except butter; beat well together. Top with butter if desired. Bake at 350-f 35 min, or until set. Note: I would advise NOT trying this in the microwave; I have attempted an MW method, and the mixture did not set. Variations: Before baking, stir in a heaping tablespoon of raisins, currants, or berries. For the last ten minutes of baking, top with fine graham wafer or cornflake crumbs. For a delicious and hearty breakfast, place banana slices in the bottom of a soup bowl, and spoon leftover pudding over top. Microwave until heated through; add a little milk if desired. The pudding will keep in the refrigerator for at least a week. Posted to MM-Recipes Digest V4 #133 by Julie Bertholf <jewel1@ix.netcom.com> on May 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 223
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 84.4mg
Sodium: 326.7mg
Potassium: 227.4mg
Carbohydrates: 40.1g
Fiber: 1.2g
Sugar: 24.7g
Protein: 5.8g