Southern Corn Pudding
Recipe: #17565
February 24, 2015
Categories: Casseroles, Side Dishes, Eggs, Corn, Southern, 5-Minute Prep, Easter, Potluck, Sunday Dinner, Oven Bake, Vegetarian, more
"Molly O’Neill is a food editor for the Grandparentsdotcom website. She contributed this recipe, credited Nancy Newsom & I found it in 1 of my email newsletters. Molly is the former food columnist for "The New York Times Magazine" & author of 3 cookbooks. She edited the critically-acclaimed anthology "American Food Writing" & was the hostess of the PBS series GREAT FOOD. She & Nancy suggest this could not be easier-to-fix side-dish is ideal to accompany ham as the slight sweetness balances the saltiness of the ham nicely. Enjoy!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (446.1 g)
- Calories 74.6
- Total Fat - 1.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 53.7 mg
- Sodium - 141519.7 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 1.1 g
- Sugars - 5.9 g
- Protein - 2.8 g
- Calcium - 117.7 mg
- Iron - 1.6 mg
- Vitamin C - 1.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
Step 2
Pour into a greased casserole dish & bake until the top is golden brown (approx 30 min).
Step 3
Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish
Tips
- No special items are required.
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