Diabetic Recipes
Baked Corn Pudding
Corn muffin mix simplifies this sweet and savory comfort food.
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
- Heat oven to 350 degrees F. Lightly oil an 8 inch square baking dish. Set aside.
- Mix egg and milk together in a medium size mixing bowl.
- Add muffin mix, butter and Splenda® Granulated Sweetener, 1 gram of fiber and salt. Mix well.
- Stir in corn. Pour batter into prepared pan.
- 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