Directions:
- Preheat the oven to 350 degrees. Use 2 tablespoons of the butter to grease a 2 1/2-inch deep 10-inch baking dish and set aside.
- Place 2 cups of corn kernels in the bowl of a food processor along with the eggs, cream, milk, flour, salt, pepper, and sugar and process for 10 seconds. Transfer the puree to a bowl; fold in the remaining corn kernels and thyme and pour the pudding into the buttered baking dish.
- Place the baking dish in a roasting pan and add very hot water to reach halfway up the sides of the dish. Dot the top of the pudding with the remaining butter, place in the oven and bake for 1 hour, or until the pudding is firm but still quivering.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.68 Kcal (1016 kJ) | ||
| Calories from fat | 86.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 15% | |
|---|---|---|---|
| Cholesterol | 143.92mg | 48% | |
| Sodium | 382.01mg | 16% | |
| Potassium | 313.83mg | 7% | |
| Total Carbs | 29.68g | 10% | |
| Sugars | 6.51g | 26% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 9.17g | 18% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 74.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 147.18 Kcal (616 kJ) | ||
| Calories from fat | 52.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 15% | |
|---|---|---|---|
| Cholesterol | 87.28mg | 48% | |
| Sodium | 231.67mg | 16% | |
| Potassium | 190.32mg | 7% | |
| Total Carbs | 18g | 10% | |
| Sugars | 3.95g | 26% | |
| Dietary Fiber | 1.47g | 10% | |
| Protein | 5.56g | 18% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.5mg | 4% | |
| Calcium | 45.1mg | 7% | |
* 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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