Directions:
- Preheat oven to 350°F and butter eight 1/2-cup ramekins.
- Into a large bowl coarsely grate corn.
- With back of a large knife, gently scrape each cob and add any remaining pulp and liquid to bowl.
- (There should be about 2 cups grated corn with liquid.) In a bowl whisk together remaining ingredients and stir into corn until combined well.
- Ladle mixture evenly into ramekins.
- Put ramekins in a baking pan just large enough to hold them and add enough hot water to reach halfway up sides of ramekins.
- Bake corn puddings in middle of oven 50 minutes, or until tops are slightly puffed and golden and firm to the touch.
- Remove ramekins from water and cool slightly on rack, about 5 minutes.
- Run a knife around edges of ramekins and invert each pudding onto a serving plate.
- Makes 8 individual corn puddings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126 Kcal (528 kJ) | ||
| Calories from fat | 54.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 9% | |
|---|---|---|---|
| Cholesterol | 82.15mg | 27% | |
| Sodium | 191.49mg | 8% | |
| Potassium | 238.39mg | 5% | |
| Total Carbs | 15.03g | 5% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 5.08g | 10% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 35.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 113.19 Kcal (474 kJ) | ||
| Calories from fat | 48.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.4g | 9% | |
|---|---|---|---|
| Cholesterol | 73.8mg | 27% | |
| Sodium | 172.02mg | 8% | |
| Potassium | 214.14mg | 5% | |
| Total Carbs | 13.5g | 5% | |
| Sugars | 3.39g | 15% | |
| Dietary Fiber | 1.83g | 8% | |
| Protein | 4.57g | 10% | |
| Vitamin C | 4.3mg | 8% | |
| Iron | 0.9mg | 6% | |
| Calcium | 32.2mg | 4% | |
* 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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