Pudding with cornbread

I adore serving this hearty corn bread pudding dish for brunch with eggs and sausage or with shrimp or other seafood. The meal is really one I modified from my mother’s, and it always makes me think of her.

Ingredients: two eggs, big
1 cup soured milk
15-1/4 ounces in 1 can 1 can (14-3/4 ounces) of whole kernel corn that has been drained cream-flavored corn
1/2 cup melted butter
One container (8-1/2 ounces) hybrid cornbread/muffins
Paprika, 1/8 teaspoon

Directions
Combine the first five ingredients in a big bowl. Just when combined, stir in the cornbread mixture. Fill a 3-qt. baking dish with oil. Add paprika to the mixture.
Bake for 40–45 minutes, uncovered, at 350°, or until a knife inserted in the center comes out clean. Serve hot.
Nutritional data
249 calories, 14g fat (8g saturated fat), 73mg cholesterol, 461mg sodium, 26g carb (8g sugar, 1g fiber), and 4g protein are all contained in one serving.

Turn the eggs to see which is which if you have two eggs, one of which is cooked and the other raw. The egg is hard-boiled if it spins readily. Either a raw egg spins very slowly or not at all.
By carefully placing it in a dish of lukewarm water, you may determine whether or not an egg is fresh. Fresh eggs will fall to the bottom of the bowl and remain there right away. A ruined egg is one that is floating on the water’s surface. Fresh eggs always have a circular, conspicuous yolk that rises above the white; the white does not spread and remains in close proximity to the yolk.Water makes up half of the yolk’s makeup. Fats make up one-third of it, while proteins make up 15% to 16%. Vitamins A, D, and E can also be found in the yolk. The yolk of an egg includes cholesterol as opposed to the white. Bile contains around 2% cholesterol, however this substance is not as harmful as long believed. According to the most recent studies, a healthy adult who consumes one egg daily does not raise their chance of developing heart disease.