American Indian Corn Pudding
A creamy, savory corn pudding with rich butter and seasoned with salt and pepper, perfect as a comforting side dish for family gatherings or holiday meals.
Ingredients
Instructions
- Grease a baking dish with butter.
- Preheat oven to 350°F (175°C). Separate the eggs.
- Beat egg whites until stiff but not dry.
- Melt butter.
- Stir in flour quickly over medium heat until a smooth paste forms.
- Stir the paste constantly while adding milk and bring the mixture to a boil.
- Lower heat; add egg yolks, salt, pepper, and corn. Mix well.
- Turn off heat.
- Gently fold in the egg whites with a rubber spatula.
- Pour the mixture into the prepared dish.
- Bake for 35 minutes or until lightly brown.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream or substituting part of the milk with sour cream. Ensure the egg whites are beaten until they hold stiff peaks for the best rise in your pudding. If you don't have fresh corn, canned or frozen corn can be used; just make sure to drain and thaw them properly. This dish is a great side for any American recipes.
Serving Suggestions
This corn pudding is delightful served warm as a side dish with roasted meats or alongside a fresh salad. It pairs beautifully with Crazy Crust Beef Pie or can be enjoyed as a hearty vegetarian dish on its own. Garnish with fresh herbs or a sprinkle of cheese for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for convenience, but be careful not to overheat, as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of American Indian Corn Pudding contains roughly 371 calories, with 10g protein, 85g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (78% of the Daily Value), iron (22% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 937mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this corn pudding ahead of time?
Yes, you can prepare the mixture a day in advance and refrigerate it; just remember to fold in the egg whites just before baking. This will help maintain the pudding's light and airy texture.
What can I do if my corn pudding doesn't rise?
If your pudding doesn't rise, it may be due to overfolding the egg whites or not beating them enough. Ensure you gently fold in the egg whites to maintain airiness. Also, check that your baking powder or baking soda is fresh if you decide to add them.
Is this recipe suitable for vegetarians?
Yes, this corn pudding is vegetarian-friendly as it contains no meat ingredients. However, if you're looking for a vegan version, you can try substituting the eggs with a flaxseed meal or a commercial egg replacer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).