Diabetic Recipes

Baked Corn Pudding

Corn muffin mix simplifies this sweet and savory comfort food.

Baked Corn Pudding

Prep: 10 min | Cook: 50 to 60 min | Yield: 9 (1/2 cup) servings

Ingredients

  • 1 large egg
  • 1/4 cup reduced fat milk
  • 1(8.5 ounce) box corn muffin mix
  • 1/4 cup butter, melted
  • 1/3 cup Splenda® No Calorie Sweetener, 1 gram of giber, granulated
  • 1/8 teaspoon salt
  • 1 (14.75 ounce) can creamed corn
  • 1 (15 ounce) can corn, drained

Instructions

  1. Heat oven to 350 degrees F. Lightly oil an 8 inch square baking dish. Set aside.
  2. Mix egg and milk together in a medium size mixing bowl.
  3. Add muffin mix, butter and Splenda® Granulated Sweetener, 1 gram of fiber and salt. Mix well.
  4. Stir in corn. Pour batter into prepared pan.
  5. Bake for 50 to 60 minutes or until lightly browned and just set in the center.

Nutrition

Per 1/2 cup serving: Calories: 240 Calories from Fat: 90 Total Fat: 9g Saturated Fat: 2g Cholesterol: 25mg Sodium: 670mg Total Carbs: 37g Dietary Fiber: 5g Sugars: 4g Protein: 5g

Attribution

Recipe and photo credit: Splenda



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