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    You are in: Home / Recipes / Indian Corn Pudding Recipe
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    Indian Corn Pudding

    Average Rating:

    1 Total Reviews

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    • on July 27, 2005

      I love corn pudding but this turned into a bit of a mess for me. The liquid from the milk separated from the egg and I ended up with a cup of watery liquid at the bottom of the casserole dish and a sort of curd around the corn. Next time I will use the same amounts and prepare it a bit differently. 1. Add a tablespoon of powdered milk to the non fat milk to give it a little more body. 2. Keep the solids separate from the eggs. 3. Heat the milk a bit longer and incorporate the eggs in two parts - first adding hot milk to the eggs to temper them, then adding the eggs to the milk and letting that warm a bit. 4. Put the corn, onions, etc to the casserole dish then folding in the custard mix made with the milk and eggs. Despite the odd look of my dish, it tasted pretty good so a second attempt seems worthwhile.

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    Nutritional Facts for Indian Corn Pudding

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 170.1
     
    Calories from Fat 58
    34%
    Total Fat 6.5 g
    10%
    Saturated Fat 1.5 g
    7%
    Cholesterol 107.6 mg
    35%
    Sodium 425.2 mg
    17%
    Total Carbohydrate 20.8 g
    6%
    Dietary Fiber 2.2 g
    9%
    Sugars 3.0 g
    12%
    Protein 9.4 g
    18%

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