Creamy Corn Pudding
Try this Creamy Corn Pudding recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup sour cream
- 1/2 cup granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- (2) 15 oz cans of creamed corn
- (1) 15 oz can of whole kernel corn drained
- 1 cup melted unsalted butter
- 1/8 spground nutmeg
- 8.5 oz package of sweet corn bread mix
- Carbohydrate 1.13166666718434 g
- Cholesterol 191.014583338073 mg
- Fat 21.7999454181249 g
- Fiber 0 g
- Protein 4.92574125035727 g
- Saturated Fat 12.6510264592411 g
- Serving Size 1 1 Serving (94g)
- Sodium 60.4227500049823 mg
- Sugar 1.13166666718434 g
- Trans Fat 1.8851091250751 g
- Calories 218 calories
Add the eggs into a large mixing bowl, then beat until everything is 1 color.Add in the creamed corn, and whole kernel corn. Mix until well combined.Now add in the sugar, ground nutmeg, and vanilla.Add sour cream, and mix or fold in.Pour in the melted butter, then sprinkle in the corn bread mixture.Mix everything until it's well incorporated, then pour the mixture into a buttered 9x13 bake dish.Bake on 350 F, for 35-40 minutes.Remove from the oven, and let sit for 5-7 minutes.Serve and enjoy!
