Chel Baker's Note:
This is not a pudding, nor is it Chinese. My mother got it from a Cuban woman while we were living in Virginia Beach. It was a staple growing up in our house, and only after I grew up did I realize that it was not a widely known recipe. Very simple & inexpensive to make, even my three year old loves it. Serve with buttered bread or hot rolls & a salad and it is a quick, hearty, hot dinner that will leave your family satisfied. And it's a great way to use up any leftover mashed potatoes.
My Private Note
Units: US | Metric
- 1If you're making mashed potatoes from scratch, make enough to have 3 or4 Cups of the finished product. They can be placed on the casserole hot, no need to cool first.
- 2Cover the bottom of a 2 qt casserole dish with an even layer of the corned beef.
- 3Spoon the entire can of creamed corn over top of the corned beef.
- 4Gently spoon the mashed potatoes over the layer of creamed corn, making sure to cover all of it. Place the butter of margarine over the top of the potatoes.
- 5Bake covered at 350 degrees until the creamed corn bubbles at the edges of the potatoes (usually about 30 minutes). At this point I take the lid off & let it continue baking for a few minutes, just enough to get a few golden brown edges on the potatoes.
- 6Let stand for a few minutes & serve with bread & salad.
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Nutritional Facts for Chinese Pudding
Serving Size: 1 (235 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 446.9
- Calories from Fat 183
- Total Fat 20.3 g
- Saturated Fat 7.6 g
- Cholesterol 94.0 mg
- Sodium 1766.4 mg
- Total Carbohydrate 47.5 g
- Dietary Fiber 3.6 g
- Sugars 5.8 g
- Protein 20.3 g