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

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    LetEachSoulLiveInEternity's Note:

    After eating at Chevy's, I knew I had to have the recipe for that little scoop of sweet corn relish stuff that would accompany your meal (tomalito?). I have been searching far and wide (online) and the only recipe that even comes close to sounding like it would work uses corn flour. I cannot get that where I shop, but I always have Jiffy corn muffin mix in my pantry! So...this is my version using good ole Jiffy.

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    Serves: 12


    Units: US | Metric


    1. 1
      Place frozen corn kernels into a food processor and add the water.
    2. 2
      Use the pulse function to break up the corn a bit (approximately 10 times or so). The idea is to not have a bunch of whole kernels in the final product.
    3. 3
      Add the softened butter and sugar. Pulsate a few more times until combined.
    4. 4
      Transfer this corn mixture into a large bowl.
    5. 5
      Add the Jiffy mix and stir until combined. (Mixture will not look smooth and creamy like cake batter. It will have texture.).
    6. 6
      Transfer to an oiled (use nonstick spray) 8"x8" casserole baking dish.
    7. 7
      Bake at 350 F until set and starts to brown slightly around edges-about 50-60 minutes. (My first attempt took longer to set because I used too small of a baking dish. Make sure and check on it every once in a while.).

    Ratings & Reviews:


    Nutritional Facts for Sweet Corn Pudding

    Serving Size: 1 (85 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 217.5
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 5.5 g
    Cholesterol 20.7 mg
    Sodium 233.4 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 2.2 g
    Sugars 12.4 g
    Protein 2.6 g

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