Corn Pudding
Yields: 8 Servings
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Ingredients
| 1⁄2 | c | butter (softened) |
| 1⁄2 | c | sugar |
| 2 | eggs | |
| 1 | c | Stonyfield Organic Plain Lowfat Yogurt |
| 1 | pkg | corn bread/muffin mix |
| 1⁄2 | c | Stonyfield Organic Low Fat 2% milk |
| 1 | can | whole kernel corn (drained) |
| 1 | can | cream style corn |
Directions
Heat oven to 325°. Grease a 3 quart (9x13) baking dish with butter or coconut oil.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
Stir in yogurt.
Gradually add corn bread/muffin mix alternately with milk. Fold in the corn.
Pour into the prepared pan and bake 45-50 minutes, or until set and lightly browned.
Nutrition Information
|
260
CALORIES
|
7g
TOTAL FAT
|
16g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
1 cup (213g)
| ||
10
| ||
| Amount Per Serving | ||
260
60
|
||
| % Daily Value* | ||
| Total Fat | 7g | 11% |
| Saturated Fat | 1.5g | 8% |
| Trans Fat | 0g | |
| Cholesterol | 20mg | 7% |
| Sodium | 380mg | 16% |
| Total Carbohydrate | 30g | 10% |
| Dietary Fiber | 1g | 4% |
| Sugars | 4g | |
| Protein | 16g | 32% |
| Vitamin A | 2% | |
| Vitamin C | 4% | |
| Calcium | 4% | |
| Iron | 8% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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