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| | | | This recipe is an excellent source of protein; and a good source of fiber, niacin, vitamin B6, vitamin B12, selenium and zinc. | |  |
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Corn Pudding
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Ingredients: |
| 1 |
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bag (20 ounces) frozen whole kernel corn, defrosted |
| 1 |
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small onion, quartered |
| 2 |
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cups milk (2 percent) |
| 2 |
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eggs, beaten |
| 1 |
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box (8 1/2 ounces) corn muffin mix |
| 1/2 |
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teaspoon salt |
| 1 |
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cup (4 ounces) shredded Cheddar cheese |
| 1 |
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cup thinly sliced romaine lettuce |
| 1/2 |
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cup julienne radishes |
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Instructions: |
| 1. |
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Combine corn and onion in food processor bowl fitted with steel blade; cover and process until corn is broken but not pureed, scraping side of bowl as necessary. Add milk and eggs; process until just blended. Add muffin mix and salt; process only until mixed. Pour mixture into greased 11 3/4 x 7 1/2-inch baking dish. |
| 2. |
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Bake in 325°F oven 45 to 50 minutes or until outside crust is golden brown. Sprinkle with cheese; place under broiler so surface is 3 to 4 inches from heat. Broil until cheese is melted and top is crusty. Top with romaine lettuce and radishes before serving. |
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| Makes 8 to 10 servings. |
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| | | | | Nutrition information per serving (1/8 of recipe): 294 calories; 11 g fat (5 g saturated fat; 4 g monounsaturated fat); 73 mg cholesterol; 614 mg sodium; 39 g carbohydrate; 3.9 g fiber; 11 g protein; 2.0 mg niacin; 0.2 mg vitamin B6; 0.6 mcg vitamin B12; 1.5 mg iron; 9.7 mcg selenium; 1.5 mg zinc.
Nutrition information per serving (1/10 of recipe): 235 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 59 mg cholesterol; 491 mg sodium; 31 g carbohydrate; 3.1 g fiber; 9 g protein; 1.6 mg niacin; 0.1 mg vitamin B6; 0.5 mcg vitamin B12; 1.2 mg iron; 7.8 mcg selenium; 1.2 mg zinc. |
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