Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
910
Calories
30g
Protein
27g
Fat
137g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 tablespoons (1 stick) butter, melted, plus more for the pan
- 1/2 cup sugar
- 8 eggs, beaten
- 2 teaspoons baking powder
- 1/2 cup flour
- 1 teaspoon salt
- 4 cups milk
- 4 cups corn (either fresh off the cob or defrosted frozen work well)
- In a large bowl, combine the melted butter with the sugar and stir to combine. Beat in the eggs, then sprinkle the baking powder, flour, and salt over and mix in. Stir in the milk, then add the corn and stir again to combine.
- Pour into the prepared dish. Bake for 50 minute to 1 hour, until the pudding starts to brown on the top a when the pan is nudged it jiggles only just slightly. Serve immediately, or cool to room temperature and reheat for 15 minutes before serving.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes