Round 2 Recipe - Corn Puddings (Sandra Lee)

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Round 2 Recipe - Corn Puddings (Sandra Lee)
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Ingredients:

  • 1 tbsp butter
  • 1 cup corn salad reserved from corn salad recipe
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp sugar

Directions:

  1. Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins. Have a baking pan large enough to fit the ramekins ready.
  2. Divide the Corn Salad evenly among the ramekins. In a bowl, whisk together the eggs, milk, sugar, vanilla, and salt, to taste. Pour the egg mixture evenly among the ramekins and top each with a tablespoon of cheese.
  3. Arrange the ramekins in the baking pan and put the pan in the oven. Pour in enough hot tap water to come halfway up the ramekins. Bake until set, about 30 to 35 minutes. Remove from the oven and serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 108.81 Kcal (456 kJ)
Calories from fat 72.88 Kcal
% Daily Value*
Total Fat 8.1g 12%
Cholesterol 109.91mg 37%
Sodium 100.05mg 4%
Potassium 92mg 2%
Total Carbs 2.56g 1%
Sugars 2.29g 9%
Protein 6.27g 13%
Iron 0.6mg 3%
Calcium 111.8mg 11%
Amount Per 100 g
Calories 158.67 Kcal (664 kJ)
Calories from fat 106.28 Kcal
% Daily Value*
Total Fat 11.81g 12%
Cholesterol 160.27mg 37%
Sodium 145.89mg 4%
Potassium 134.16mg 2%
Total Carbs 3.73g 1%
Sugars 3.35g 9%
Protein 9.14g 13%
Vitamin A 0.1mg 1%
Iron 0.8mg 3%
Calcium 163mg 11%

* 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

  • 2.9
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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