Southern Corn Pudding
Minutes Prep time: 15
Minutes Total time: 60
Servings: 18
Difficulty: Intermediate
Minutes Prep time: 15
Minutes Total time: 60
Servings: 18
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 pkg (16 oz each) Duncan Hines® Dolly Parton’s Sweet Cornbread & Muffin Mix
1 bag (14.4 oz each) Birds Eye® Sweet Kernel Corn
1 can (14.75 oz each) cream-style corn
2 eggs
1 cup sour cream
1/2 cup butter, melted
1 teaspoon salt
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 19 mg | 2% |
Carbohydrate | 30 g | 10% |
Cholesterol | 42 mg | 14% |
Total Fat | 8 g | 13% |
Iron | 1 mg | 4% |
Calories | 208 kcal | 10% |
Sodium | 430 mg | 18% |
Protein | 4 g | 7% |
Saturated Fat | 5 g | 24% |
Sugars | 10 g | 1% |
Vitamin C | 2 mg | 3% |
Preheat oven to 375°F. Spray 9x13-inch pan with cooking spray.
Stir together cornbread mix, frozen corn, cream style corn, eggs, sour cream, melted butter and salt in a large bowl until well blended. Pour into pan.
Bake 40 to 45 minutes, until center is set and lightly browned. Serve warm.
Southern Corn Pudding