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Categories: Sides, Vegetables, Vegetarian

Corn Pudding

"Just try one bite, Ell, and if you don't like it, you don't have to eat it" still echoes in my ears from those days as a kid sitting at the dinner table. At the time, anything that didn't resemble ... Read more

Total time: 55 minutes | Serves 8
  • 2 (11-ounce) cans whole-kernel corn, drained
  • 4 eggs
  • 2 tablespoons flour dissolved in 1/2 cup milk
  • 1/4 cup (1/2 stick) butter, melted
  • Salt, pepper

Step 1Butter a 2-quart casserole. Heat the oven to 400 degrees.

Step 2Place the corn, eggs, flour, butter and salt and pepper to taste in a food processor and blend until smooth. Pour into the casserole.

Step 3Bake the pudding until puffed and golden, 45 minutes.

Each serving:
167 calories; 300 mg sodium; 121 mg cholesterol; 9 grams fat; 5 grams saturated fat; 17 grams carbohydrates; 6 grams protein; 1.63 grams fiber.
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