Corn Pudding

Corn Pudding

76
Breakstones and Knudsen Family of Products 0

"Try this delicious, quick and reliable side dish for any night of the week."

Ingredients 50 m {{adjustedServings}} servings 186 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F. Mix all ingredients until well blended.
  2. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  3. Bake 35 to 40 minutes or until golden brown. Serve with additional butter, if desired.
Tips & Tricks
Sufferin’ Succotash Corn Salad

See how to make Chef John’s favorite fresh sweet corn salad.

How to Make Yorkshire Pudding Popovers

Make these fluffy muffins, an English side dish that’s not a pudding at all.

Footnotes

  • (C) 2008 Kraft Foods Inc. All rights reserved.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 76

  1. 98 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
APPLES711
12/1/2003

Very good recipe. It tasted great. To me the 13x9 dish is too big, would suggest using a smaller dish if you want a thicker casserole.

LRUBIN
12/23/2003

Fixed this for Thanksgiving dinner, and everyone loved it (except for my mother-in-law, who wouldn't even try it. She's a witch!) So simple. Will definitely make again.

ferrermartinez
1/25/2004

This was YUMMY, and soooo easy to prepare! I think the cornbread mix is what makes it. Last time I made a baked corn recipe that we somewhat enjoyed, although it was a little eggy (is that a word?) This recipe was ten times better. . . definitely a keeper!