Easy Corn Pudding Casserole
Recipe: #6572
September 22, 2012
Categories: Casseroles, Side Dishes, Corn, One-Pot Meal, Christmas, Easter, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, more
"This was enjoyed by all my family over the last year's holidays, it's easy and oh so very good! I now make it all year around especially in the cooler months"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (200.1 g)
- Calories 585.4
- Total Fat - 26.9 g
- Saturated Fat - 11.4 g
- Cholesterol - 139.7 mg
- Sodium - 634.8 mg
- Total Carbohydrate - 75.6 g
- Dietary Fiber - 5.7 g
- Sugars - 15.8 g
- Protein - 11 g
- Calcium - 109.4 mg
- Iron - 1.5 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 325 F. Spray a 1 1/2 quart baking dish with nonstick cooking spray.
Step 2
Drain whole kernel corn then in a medium bowl, combine with green onions, garlic, melted butter, cream-style corn, sour cream, corn muffin mix and pepper. mix well.
Step 3
Whisk the eggs in a small bowl until blended. Add the eggs to the corn mixture in bowl and mix just until ingredients are moistened.
Step 4
Spoon batter into prepared baking dish. Bake until set, about 45 minutes. Serve immediately.
Tips
No special items needed.
1 Reviews
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