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Dried Corn Pudding Dated 1951 Recipe

Dried Corn Pudding Dated 1951 Recipe

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Ingredients:

Serving

1 cup dried corn
2 cups hot milk
2 beaten eggs
1 tsp butter
2 tsp granulated sugar
2 tsp salt
1 cup milk

Directions:

Grind corn in a food processor then pour on the hot milk and let stand for an hour.
To the soaked corn add eggs, milk, sugar and salt.
Put into a greased baking dish and dot with butter then bake at 350 for 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	258.85 Kcal (1084 kJ)
Calories from fat	55.65 Kcal
		% Daily Value*
Total Fat	6.18g	10%
Cholesterol	95.61mg	32%
Sodium	1275.64mg	53%
Potassium	449.9mg	10%
Total Carbs	39.87g	13%
Sugars	17.66g	71%
Dietary Fiber	4.14g	17%
Protein	11.55g	23%
Iron	0.7mg	4%
Calcium	231.6mg	23%

Amount Per 100 g
Calories	107.51 Kcal (450 kJ)
Calories from fat	23.11 Kcal
		% Daily Value*
Total Fat	2.57g	10%
Cholesterol	39.71mg	32%
Sodium	529.79mg	53%
Potassium	186.85mg	10%
Total Carbs	16.56g	13%
Sugars	7.34g	71%
Dietary Fiber	1.72g	17%
Protein	4.8g	23%
Iron	0.3mg	4%
Calcium	96.2mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.9

Points
7

PointsPlus

Good Points

low fat,
saturated fat free

Bad Points

High in Sodium

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