Corn pudding

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 10-12

Yield: 1/2 hotel pan

Ingredients

1 cup Yellow cornmeal
1 cup All-purpose flour
¼ cup Sugar, granulated
1 tablespoon Baking powder
15 ounces Cream corn, canned
15 ounces Whole kernel corn, canned
8 ounces Non-dairy sour cream
8 ounces Non-dairy margarine, divided

Preparation

1. Melt margarine.
2. Blend cornmeal, flour, sugar, baking powder, cream corn, whole kernel corn, sour cream and 4 ounces of margarine. Spray ½ hotel pan with cooking spray. Pour the other 4 ounces margarine into a ½ hotel pan. Then pour the batter into a ½ hotel pan.
3. Bake at 350 degrees for 40-45 minutes or until set.

Nutrition information

Calories: 346 Total Fat: 12g Saturated Fat: 5.5g Carbohydrate: 39g Protein: 4g Sodium: 412mg Vitamin A: 7ųg Vitamin C: 3mg Calcium: 107mg Iron: 2mg Folic Acid: 103ųg