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Add a photoServings: 5
Ingredients
- 1 can Cream-style corn
- 1/2 c. Sugar
- 1 c. Lowfat milk
- 2 x Large eggs
- 1 tsp Vanilla
- 1 Tbsp. Butter (optional)
Directions
- In a large, oven-proof mixing bowl, combine all ingredients except butter; beat well together. Top with butter if you like. Bake at 350-f 35 minutes, or possibly till set.
- Note: I would advise _NOT_ trying this in the microwave; I have attempted an MW method, and the mix did not set.
- Variations: Before baking, stir in a heaping Tbsp. of raisins, currants, or possibly berries. For the last ten min of baking, top with fine graham wafer or possibly cornflake crumbs. For a delicious and hearty breakfast, place banana slices in the bottom of a soup bowl, and spoon leftover pudding over top. Microwave till heated through; add in a little lowfat milk if you like. The pudding will keep in the refrigerator for at least a week.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 5 servings | |
| Calories 218 | |
| Calories from Fat 45 | 21% |
| Total Fat 5.14g | 6% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 340mg | 14% |
| Potassium 231mg | 7% |
| Total Carbs 40.17g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 25.89g | 17% |
| Protein 5.83g | 9% |
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