Easy Corn Pudding Recipe

5 1 2
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Easy Corn Pudding Recipe

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5 1 2
Publisher Photo
A package of corn bread mix and a few other convenience items make this moist side dish a breeze to toss together. Bake up a pan the next time you're serving chili. "It's also an excellent contribution to take to a potluck dinner," suggests Maurine Roehm of Terre Haute, Indiana.
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Bake: 40 min.

Ingredients

  • 2 cups frozen corn
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup egg substitute
  • 2 tablespoons butter, melted

Directions

In a large bowl, combine all ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until the top and edges are golden brown and a toothpick comes out clean. Serve warm. Yield: 12 servings.
Originally published as Corn Pudding in Light & Tasty October 2005, p42

Nutritional Facts

1 slice: 183 calories, 7g fat (0 saturated fat), 12mg cholesterol, 375mg sodium, 27g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 2 cups frozen corn
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup egg substitute
  • 2 tablespoons butter, melted
  1. In a large bowl, combine all ingredients. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until the top and edges are golden brown and a toothpick comes out clean. Serve warm. Yield: 12 servings.
Originally published as Corn Pudding in Light & Tasty October 2005, p42

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bdoug95 User ID: 2575908 65832
Reviewed Nov. 24, 2011

"We've had this corn pudding for the last three thanksgivings. Everyone asks for it. Very healthful and delicious."

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