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Creamy Corn Pudding

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Makes: 12 servings
Prep: 10 minutes
Start to Finish:
50 minutes


Ingredients
1 15 1/2 ounce can whole kernel corn, drained
1 15 ounce can cream-style corn
1 8 1/2 ounce package corn muffin mix
1 cup BREAKSTONE’S® Sour Cream
1/4 cup (1/2 stick) butter or margarine, melted
3 eggs


Directions
HEAT
oven to 375 degrees F.


MIX all ingredients until well blended.

POUR into 13×9-inch baking dish sprayed with cooking spray.

BAKE 35 to 40 min. or until golden brown.


From the Test Kitchen
Variation Substitute: Prepare using BREAKSTONE’S Reduced Fat Sour Cream.

Variation Special Extra: Prepare as directed, adding 1/4 cup each finely chopped red peppers and green onions to batter before pouring into baking dish.

Variation: Prepare batter as directed; pour into 9-inch square baking dish. Bake at 375 degrees F for 55 min. to 1 hour or until golden brown. Cut into 9 squares. Makes 9 servings.

Tip Special Extra:
Serve with additional butter.

Nutrition Facts
Servings Per Recipe 12 Calories220, Protein(gm)5, Carbohydrate(gm)27, Fat, total(gm)11, Cholesterol(mg)80, Saturated fat(gm)6, Dietary Fiber, total(gm)1, Sugar, total(gm)9, Vitamin A(RE)82, Vitamin C(mg)4, Calcium(DV %)61, Iron(DV %)1, Percent Daily Values are based on a 2,000 calorie diet



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