Corn Pudding
Ingredients
The pudding
-
1
large
egg
-
1
box
Jiffy Corn Muffin Mix (8.5 oz)
-
1
can
whole corn kernels (15 oz, drained)
-
1
can
cream-style corn (15 oz)
-
⅔
cup
full-fat plain Greek yogurt
-
½
cup
butter (melted, 1 stick)
Toppings
-
to taste
extra butter
-
to taste
honey drizzle
Instructions
- Preheat the oven to 350°F and grease a 9×9 baking dish.
- In a large bowl, beat the egg.
- Add the Jiffy mix, whole kernel corn, cream-style corn, Greek yogurt, and melted butter. Stir until combined.
- Pour the mixture into the greased baking dish.
- Bake for 50-55 minutes or until a toothpick inserted comes out clean and the top is light golden brown.
- Cut into 9 squares and serve with extra butter and a drizzle of honey.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
12g
Total carbohydrates
32g
Total protein
6g
Sodium
300mg
Cholesterol
40mg
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