Directions:
- In a large bowl, blend the butter, sugar, flour and salt.
- Add the eggs, and beat well with a rotary beater or mixer on low -.
- Stir in the corn and milk (if using frozen corn, chop it up a little first to release the milky juices).
- Pour the ingredients into a buttered flat 10x6 casserole and bake at 325* for 45 minutes, stirring once halfway through the baking period.
- When done, the pudding will be golden brown on top and a knife inserted in the middle will come out clean.
- THIS MIXTURE CAN BE PREPARED AHEAD OF TIME AND KEPT IN THE REFRIGERATOR. STIR WELL, THEN POUR INTO A BAKING DISH AND BAKE AS INSTRUCTED.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.99 Kcal (1436 kJ) | ||
| Calories from fat | 164.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.23g | 28% | |
|---|---|---|---|
| Cholesterol | 126.93mg | 42% | |
| Sodium | 944.99mg | 39% | |
| Potassium | 253.75mg | 5% | |
| Total Carbs | 33.64g | 11% | |
| Sugars | 14.87g | 59% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 11.64g | 23% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 146mg | 15% | |
| Amount Per 100 g | |||
| Calories | 183.19 Kcal (767 kJ) | ||
| Calories from fat | 87.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.74g | 28% | |
|---|---|---|---|
| Cholesterol | 67.79mg | 42% | |
| Sodium | 504.71mg | 39% | |
| Potassium | 135.53mg | 5% | |
| Total Carbs | 17.96g | 11% | |
| Sugars | 7.94g | 59% | |
| Dietary Fiber | 0.46g | 3% | |
| Protein | 6.22g | 23% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.1mg | 11% | |
| Calcium | 78mg | 15% | |
* 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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