Thanksgiving Corn Pudding

4.2
(49)

This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount.

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7
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Servings:
6
Yield:
6 servings

Ingredients

  • 1 (15 ounce) can whole kernel corn, drained

  • 1 cup milk

  • 2 eggs, beaten

  • 2 tablespoons all-purpose flour

  • 1 teaspoon baking powder

  • ¼ cup white sugar

  • ½ cup butter

  • ½ cup white sugar

  • ½ cup water

  • 2 tablespoons all-purpose flour

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.

  3. In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.

Nutrition Facts (per serving)

353 Calories
19g Fat
44g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 353
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 55%
Cholesterol 106mg 35%
Sodium 439mg 19%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 5%
Total Sugars 29g
Protein 6g
Vitamin C 1mg 3%
Calcium 111mg 9%
Iron 1mg 7%
Potassium 189mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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