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Corn Pudding

50 Min(s)
10 Min(s) Prep
40 Min(s) Cook
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
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12 servings
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
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Let's Make It
1
Heat oven to 375°F.
2
Mix ingredients until blended.
3
Pour into 13x9-inch baking dish sprayed with cooking spray.
4
Bake 35 to 40 min. or until golden brown.
Kitchen Tips
Tip 1
Substitute
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Tip 2
Special Extra
Prepare as directed, adding 1/4 cup each finely chopped red peppers and green onions to batter before pouring into baking dish.
Tip 3
Variation
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.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 360mg
16%
Total Carbohydrates 27g
10%
Dietary Fibers 1g
4%
Sugars 9g
18%
Protein 4g
8%
Vitamin A
8%
Vitamin C
4%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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.
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