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Sweet Corn Pudding

Did you know that corn is America’s most popular canned vegetable? And for good reason! Since it’s harvested at its peak of ripeness and canned within hours, you know it’s making its way to your table chock full of nutrition, freshness and flavor.

Servings: 10

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Sweet Corn Pudding


1 (15-ounce) can no salt added whole-kernel corn, well drained
1 (8.5-ounce) can creamed corn
4 large eggs
1 cup light cream
1/2 cup granulated sugar
1/4 cup fat free sour cream
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt


Preheat oven to 350°F. Butter 13 x 9-inch baking dish or 2-quart baking dish. In large bowl with wire whisk, combine whole-kernel corn, creamed corn, eggs, heavy cream, sugar, sour cream, flour, baking powder and salt.

Spoon mixture into prepared baking dish. Bake until golden brown and set, about 55 to 60 minutes. Remove from oven. Let stand 15 minutes. Serve warm.

Nutrition Information Per Serving:

Calories: 140
Total fat: 3.5g
Saturated fat: 0.5g
Cholesterol: 85mg
Sodium: 460mg
Carbohydrate: 24g
Sugar: 17g
Fiber: 1g
Protein: 4g
Vitamin A: 4%DV*
Vitamin C: 2%DV
Calcium: 4%DV
Iron: 4%DV