Corn Puddings

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

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