Corn Puddings
Prep Time 10 min
Cook Time 1 Hr
Servings 6
Difficulty Easy
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 1 (15 oz.) can whole kernel corn
- 1 cup heavy cream
- 3 large eggs
- 2 tbsps. sugar
- 1 tsp. salt
- 1 1/2 tbsps. all-purpose flour
- 1 tsp. baking powder
- 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 tbsp. chopped parsley
- 1 tbsp. grated Parmesan cheese
- 1 allspice
- 1 cayenne pepper
Directions
- Step 1
HEAT oven to 300ºF. Spray six 6-ounce ramekins with no-stick cooking spray.
- Step 2
DRAIN canned whole kernel corn and place in medium bowl.
- Step 3
PURÉE approximately 2/3 of corn with cream, eggs, sugar and salt. Return puréed corn mixture to bowl of whole corn. Add remaining ingredients; mix well.
- Step 4
FILL each with about 1/2 cup corn pudding. Place in an ovenproof pan. Pour water into pan halfway up sides of ramekins.
- Step 5
BAKE 1 hour or until pudding is set.
- Step 6
Corn Puddings can be assembled early in the day and baked just before serving.
Serving size
(1/6 of recipe)
- Calories 280
- Calories from Fat230g
- Total Fat 26g
- Saturated Fat 12g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 160mg
- Sodium 530mg
- Potassium 0mg
- Total Carbohydrates 7g
- Dietary Fiber 0g
- Sugars 4g
- Protein 5g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet