Corn Pudding Iii

Name: Corn Pudding Iii
Yield: 4 servings
Ingredients: 2 (14.75 ounce) cans cream-style corn; 4 tablespoons butter; 1/3 cup all-purpose flour; 3 tablespoons white sugar; 1 teaspoon salt; 1/8 teaspoon ground white pepper; 3 eggs, separated; 1 cup milk; 1 red bell pepper, diced

Vegetarian Dairy

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Ingredients

2 (14.75 ounce) cans cream-style corn ⓘ
4 tablespoons butter ⓘ
1/3 cup all-purpose flour ⓘ
3 tablespoons white sugar ⓘ
1 teaspoon salt ⓘ
1/8 teaspoon ground white pepper ⓘ
3 eggs, separated ⓘ
1 cup milk ⓘ
1 red bell pepper, diced ⓘ

Instructions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix corn and butter. Add flour, sugar, pepper, salt, and diced red pepper. Mix thoroughly.
In a small bowl, lightly beat egg yolks.
Heat milk to steaming. Remove milk from heat and stir in yolks. Add to corn mix.
In a medium bowl, beat egg whites until stiff. Stir 1/4 of the whites into corn. Fold in the whites. Pour into deep 2-quart greased baking dish.
Bake at 350 degrees F (175 degrees C). Stir crust that forms down into pudding after 20 minutes and after 40 minutes. Total bake time: 60 minutes.

Nutrition & Diet Analysis (per serving)

717 kcal 36% DV

Protein Fat Carbs

Macronutrients

Protein 9.2g 18% DV

Total Fat 30.3g 39% DV

Carbs 106g 39% DV

Fiber 8.2g 29% DV

Sugar 38.1g 76% DV

Electrolytes

Sodium 9843.3mg 100% DV

Potassium 332.3mg 7% DV

Cholesterol 141mg 47% DV

Vitamins & Minerals

Vitamin A 102mcg 11% DV

Vitamin C 42.3mg 47% DV

Vitamin D 0.4mcg 2% DV

Calcium 238.3mg 18% DV

Iron 7mg 39% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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