Beaumont Inn Corn Pudding
Beaumont Inn Corn Pudding is a comforting, creamy dish featuring tender corn blended with a hint of sweetness and richness from eggs and milk. Its golden, slightly crispy top makes it perfect for family dinners, holiday gatherings, or potlucks, offering a nostalgic taste of Southern comfort cuisine.
Ingredients
Instructions
- Into the drained corn, stir in the flour, salt, sugar, and melted margarine.
- Beat the eggs and pour them into the milk.
- Combine this mixture with the corn mixture and stir well.
- Pour the mixture into a baking dish.
- Bake slowly at 375°F for 40 to 45 minutes.
- Stir from the bottom three times during baking.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're looking for a gluten-free option, substitute the flour with a gluten-free blend. Make sure to drain the corn well to avoid excess moisture, which can affect the baking time and consistency. Stirring the mixture from the bottom ensures even cooking. This dish is a fantastic companion to Southern-style meals.
Serving Suggestions
Serve this corn pudding warm as a delightful side dish with fried chicken or barbecue. It pairs beautifully with Asphodel Bread for a comforting meal. For an added touch, consider garnishing with fresh herbs or a sprinkle of paprika for color. It also makes a great dish for potlucks or family gatherings, appealing to both kids and adults.
Storage & Reheating
Store any leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions for a quick snack, but be sure to cover it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Beaumont Inn Corn Pudding contains roughly 1323 calories, with 9g protein, 97g carbohydrates, and 103g fat. It is an excellent source of vitamin C (55% of the Daily Value), iron (28% of the Daily Value), and calcium (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1272mg per serving (55% 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?
Yes, you can use frozen corn instead of canned. Just make sure to thaw and drain it well before adding it to the mixture. This will help maintain the proper texture and moisture balance in the corn pudding.
How do I know when the corn pudding is done baking?
The corn pudding is done when the top is golden brown and a toothpick inserted in the center comes out clean. It should have a slightly firm texture, but still be soft and moist. If it appears jiggly, give it a few more minutes in the oven.
Can I add other ingredients to the corn pudding?
Absolutely! Feel free to customize the recipe by adding ingredients like shredded cheese, diced jalapeños, or cooked bacon for extra flavor. Just keep in mind that adding too many wet ingredients can change the baking time and texture, so adjust accordingly.
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).