Corn Pudding - Powell |
Course : Puddings
Serves: 4 |
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Ingredients:
2 cups corn kernels -- fresh or frozen |
2 tablespoons butter -- melted |
2 large eggs -- beaten |
1/2 cup creamed corn |
2 cups milk -- scalded |
1/4 teaspoon pepper |
1 teaspoon salt |
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Preparation / Directions:
Mix all ingredients together and pour in 1-1/2 quart buttered casserole dish. Place in a pan of hot water. Bake at 325 degrees for one hour, or until set.
Serving Ideas : Delicious with baked ham.
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Nutritional Information:
258 Calories; 12g Fat (42% calories from fat); 10g Protein; 29g Carbohydrate; 140mg Cholesterol; 776mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat |
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