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Bubby Zs Corn Pudding

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Ingredients

Adjust Servings:

	1 (15 1/2 ounce) can whole kernel corn (drained)
	1 (14 1/4 ounce) can creamed corn
	1 (8 ounce) package jiffy corn muffin mix
	1 cup sour cream
	1/2 cup butter melted
	1 carrot (grated)
	6 (1 g) splenda quick packs

Nutritional information

364.8

Calories

193 g

Calories From Fat

21.5 g

Total Fat

11.6 g

Saturated Fat

46 mg

Cholesterol

702.3mg

Sodium

41.9 g

Carbs

3.9 g

Dietary Fiber

10.3 g

Sugars

5.2 g

Protein

152g

Serving Size (g)

Serving Size

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Bubby Zs Corn Pudding

Name: Bubby Zs Corn Pudding
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8-10
Cuisine: Jewish
Ingredients: : 1; : 1; : 1; : 1; : 1/2; : 1; : 6

Features:

Cuisine:

Made and enjoyed this dish for our pre-Easter dinner with family. Made as directed; although, next time I might use a little less sweetener. Might add a little cheddar cheese as well. Made for Spring PAC, April, 2012.

75 min
Serves 8
Easy

Ingredients

Directions

Bubby Z’s Corn Pudding,Corn Pudding done casserole style that is to die for. My Bubby ( Jewish Grandma) gave me the recipe last time I saw her(Thank you!!!) I like this recipe because it incorporates wholesome goodness into a real comfort food. You can use sugar in place of Splenda in this recipe or no sweetner at all if you prefer. Tastes perfect straight out of the oven or can be served cold as well. This makes an excellent side dish at a brunch or fits in well at dinner as well. This is an excellent addition to a holiday table, whether it be Thanksgiving, Easter, Christmas or Hannukkah! Note: I’ve made this w/ no -fat sour creme and no sugar, and it wonderful. I haven’t tried substituting the butter though because I think you need this in this recipe, but if you do , let me know how it turned out!,Made and enjoyed this dish for our pre-Easter dinner with family. Made as directed; although, next time I might use a little less sweetener. Might add a little cheddar cheese as well. Made for Spring PAC, April, 2012.,Corn Pudding done casserole style that is to die for. My Bubby ( Jewish Grandma) gave me the recipe last time I saw her(Thank you!!!) I like this recipe because it incorporates wholesome goodness into a real comfort food. You can use sugar in place of Splenda in this recipe or no sweetner at all if you prefer. Tastes perfect straight out of the oven or can be served cold as well. This makes an excellent side dish at a brunch or fits in well at dinner as well. This is an excellent addition to a holiday table, whether it be Thanksgiving, Easter, Christmas or Hannukkah! Note: I’ve made this w/ no -fat sour creme and no sugar, and it wonderful. I haven’t tried substituting the butter though because I think you need this in this recipe, but if you do , let me know how it turned out!

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Steps

Done

Stir All Ingredients Togther in Bowl and Pour Into a Greased 13 X 9 Cassereole Dish. Bake at 350 Degrees For 45-60 Minutes -- or Until Lightly Browned on Top and Set. Can Be Served Warm (best!) or Cold.