Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This moist, slightly sweet dish is a cross between corn bread dressing and creamed corn.

Recipe by Cooking Light November 1997


Recipe Summary test

8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in onion, corns, and muffin mix. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 1 hour or until pudding is set and lightly browned.

Nutrition Facts

262 calories; calories from fat 30%; fat 8.6g; saturated fat 2.2g; mono fat 3g; poly fat 2.9g; protein 6.2g; carbohydrates 39.3g; fiber 1.6g; cholesterol 28mg; iron 1.2mg; sodium 322mg; calcium 15mg.