Directions:
- Preheat oven to 325*F.
- Place corn in food processor with steel blade attachment. pulse several times to chop corn kernels. transfer contents to saucepan.
- Add 1 cup of hot milk and butter, season and cook 12 minutes over low heat.
- Pour beaten eggs into bowl and add remaining ingredients. correct seasoning if needed.
- Pour pudding into 4-cup souffle mold. place mold in roasting pan and pour in enough hot water to measure 1inch deep.
- Cook 60 to 70 minutes in oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.62 Kcal (576 kJ) | ||
| Calories from fat | 29.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 5% | |
|---|---|---|---|
| Cholesterol | 85.17mg | 28% | |
| Sodium | 68.71mg | 3% | |
| Potassium | 351.43mg | 7% | |
| Total Carbs | 18.85g | 6% | |
| Sugars | 6.86g | 27% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 7.53g | 15% | |
| Vitamin C | 29.7mg | 49% | |
| Iron | 0.5mg | 3% | |
| Calcium | 118.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 75.26 Kcal (315 kJ) | ||
| Calories from fat | 16.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 5% | |
|---|---|---|---|
| Cholesterol | 46.58mg | 28% | |
| Sodium | 37.58mg | 3% | |
| Potassium | 192.2mg | 7% | |
| Total Carbs | 10.31g | 6% | |
| Sugars | 3.75g | 27% | |
| Dietary Fiber | 1.06g | 8% | |
| Protein | 4.12g | 15% | |
| Vitamin C | 16.2mg | 49% | |
| Iron | 0.2mg | 3% | |
| Calcium | 64.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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