Corn Pudding is one of my husband’s family recipes that I have come to love, and so do my kids. It’s a fabulous side for holiday or Sunday dinners. I have lightened it up using yogurt and lowfat milk. Up next is tweaking the recipe so I don’t use the corn bread mix from a box.
|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|
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.
1 cup (213g)
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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