Serve this Corn Pudding at your next family dinner! Combine whole kernel, cream-style corn and muffin mix in this savory side-dish pudding.
What You Need
Original recipe yields 12 servings
1 can (15-1/2 oz.) whole kernel corn, drained
1 can (15 oz.) cream-style corn
1 pkg. (8-1/2 oz.) corn muffin mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup butter or margarine, melted
3 egg s
Add To Shopping List
Let's Make It
Heat oven to 375°F.
Mix ingredients until blended.
Pour into 13x9-inch baking dish sprayed with cooking spray.
Bake 35 to 40 min. or until golden brown.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Prepare as directed, adding 1/4 cup each finely chopped red peppers and green onions to batter before pouring into baking dish.
Prepare batter as directed; pour into 9-inch square baking dish sprayed with cooking spray. Bake in 375°F oven 55 min. to 1 hour or until golden brown. Cut into 9 squares. Makes 9 servings.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.