Annie'S Holiday Corn Pudding
A comforting holiday corn pudding featuring sweet corn, mushrooms, and a crispy breadcrumb topping, perfect for family gatherings and festive dinners.
Ingredients
Instructions
- Mix all the ingredients in a bowl.
- Pour the mixture into a 2-quart casserole dish.
- Sprinkle bread crumbs on top of the mixture.
- Bake uncovered at 325° to 350°F for 1 hour or until a knife inserted comes out clean.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or cream cheese to the mixture. You can substitute the mushroom pieces with chopped bell peppers for a different flavor. If you're short on time, use pre-cooked or frozen corn. This dish can also benefit from herbs like thyme or parsley for added freshness. For a twist, try incorporating cheddar cheese to complement the flavors.
Serving Suggestions
Annie's Holiday Corn Pudding is a delightful side dish for holidays and gatherings. It pairs beautifully with roasted meats, such as turkey or ham, and can be served alongside a fresh Waldorf Salad(Low-Fat!) for a balanced meal. For a vegetarian option, enjoy it with a side of sautéed greens or a hearty salad.
Storage & Reheating
Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or bake in a preheated oven at 350°F until warmed through, about 15 minutes. Cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Annie'S Holiday Corn Pudding contains roughly 445 calories, with 10g protein, 108g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (144% of the Daily Value), iron (23% of the Daily Value), and vitamin D (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1165mg per serving (51% 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 use frozen corn instead of canned corn?
Yes, you can substitute frozen corn for canned corn. Just thaw it first and drain any excess moisture. Frozen corn will retain its sweetness and adds a nice texture to the dish.
How do I know when the corn pudding is done baking?
The corn pudding is done when the edges are golden brown and a knife inserted in the center comes out clean. It should be set but slightly jiggly in the middle; it will firm up as it cools.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance, store it in the refrigerator, and bake it just before serving. This helps the flavors meld together, making it even more delicious.
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).