Corn Pudding

Try this classic home-style side, perfect for your next summer BBQ!

Ingredients

• 3 cups sweet corn, fresh or frozen
• 3 Tbsp flour
• 2 Tbsp sugar
• ½ tsp salt
• 4 eggs
• ¼ tsp nutmeg
• 3 cups skim milk
• 3 Tbsp butter
• Cooking spray

 

Directions

1. Preheat oven to 400°F
2. Mix all ingredients together except butter.
3. Using cooking spray, grease a medium-sized casserole dish. Pour corn mixture into casserole dish.
4. Dot top of casserole with pats of butter.
5. Bake covered for 1 hour.

 

Handling & Storage

Choose ears with green husks, fresh silks, and tight rows of kernels.

Refrigerate corn with husks on for use within 1-2 days. If corn is unhusked, put ears in a plastic bag and refrigerate until preparation time.

To prepare, remove the husks immediately before cooking.

Nutritional Information

Calories: 155
Total Fat: 6.4 g
Saturated Fat: 3.1 g
Trans Fat: 0.0 g
Cholesterol: 85 mg
Sodium: 234 mg
Total Carbohydrates: 18.5 g
Dietary Fiber: 1.5 g
Sugars: 8.5 g
Protein: 7.1 g
Serves: 9