Recipe courtesy of Sandra Lee
Round 2 Recipe - Corn Puddings
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 150
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 7 g
- Cholesterol
- 112 mg
- Sodium
- 244 mg
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 150
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 7 g
- Cholesterol
- 112 mg
- Sodium
- 244 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins. Have a baking pan large enough to fit the ramekins ready.
- Divide the Corn Salad evenly among the ramekins. In a bowl, whisk together the eggs, milk, sugar, vanilla, and salt, to taste. Pour the egg mixture evenly among the ramekins and top each with a tablespoon of cheese.
- Arrange the ramekins in the baking pan and put the pan in the oven. Pour in enough hot tap water to come halfway up the ramekins. Bake until set, about 30 to 35 minutes. Remove from the oven and serve hot.
