RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4309
| View Recipe |
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| Recipe Name: |
Stand-Up Corn Pudding - Copy |
| Source: |
Eileen Fight Sparks |
Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
Yes |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 Cups milk, whole
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Directions:
In a large mixer bowl, beat eggs. Add sugar, salt, and flour. Mix until creamy. Add milk, then fold in corn. Melt butter in a baking dish (13x9x2). Pour in the corn mixture.
Bake in a preheated 350 degrees oven for 1 hour. Cover for the first 40 to 45 minutes. Stir from bottom 2 or 3 times during the first 30 minutes
of baking time. Remove lid for the last 15 to 20 minutes to brown. |
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| Nutrition per Serving: |
| Calories: |
129 |
Total Carbs: |
17.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
78.3 |
Fat: |
4.5 |
Protein: |
5.97 |
| Fiber: |
0.79 |
Sodium: |
448.58 |
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