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Corn Pudding Recipe
Corn Pudding Recipe | Corn Pudding | | | | | | 2 Tbs | | butter | | | 2 Tbs | | olive oil | | | 1/2 | | onion, chopped | | | 1 cup | | corn, fresh if available | | | 1 Tbs | | sugar | | | 3 | | eggs, separated | | | 1/2 cup | | shredded cheddar cheese | | | | | | | 1 | Heat butter and oil in a medium skillet over medium-high heat. Saute onion 2 minutes, add the corn, sugar. Salt and pepper to taste here. | | 2 | Saute for a few minutes, until the onion begins to turn golden. Remove from heat and let cool. | | 3 | Beat egg yolks well, and add to cooled mixture. Stir in cheese. | | 4 | Beat egg whites until stiff, and fold into all.Preheat oven to 350*. | | 5 | Pour into a well oiled 9" x 11" glass casserole. Place the casserole into a pan of hot water to come up halfway. Bake in 350* oven for 1 hour uncovered. | | | | | Servings: 4 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | corn, fresh if available | | | | | | | | | Amount Per Serving | | | | | Calories | | 261.08 | | | Calories From Fat (76%) | | 199.71 | | | | | % Daily Value | | Total Fat 22.32g | | 34% | | | Saturated Fat 9.39g | | 47% | | | Cholesterol 216.60mg | | 72% | | | Sodium 164.91mg | | 7% | | | Potassium 103.29mg | | 3% | | | Carbohydrates 5.60g | | 2% | | | Dietary Fiber 0.26g | | 1% | | | Sugar 4.37g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 5.33g | | | | | Protein 9.81g | | 20% | | | | | |
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