Beaumont Inn'S Corn Pudding
Creamy, sweet corn pudding with a delicate balance of buttery richness and subtle sweetness, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Stir flour, salt, sugar, and melted butter into the corn.
- Beat the eggs well. Pour into the milk, then stir into the corn mixture.
- Pour the mixture into a greased 2-quart casserole dish.
- Bake in a 400°F oven for 40 to 45 minutes.
- Stir vigorously with a long-tined cooking fork 3 times, about 10 minutes apart during baking.
Tips & Substitutions
For a richer flavor, consider adding grated cheese or diced jalapeños to the corn mixture. You can substitute the white whole-kernel corn with frozen corn if fresh is unavailable. Additionally, if you're looking to cut down on calories, using low-fat milk can work without compromising too much on taste.
Serving Suggestions
Beaumont Inn's Corn Pudding makes a delightful side dish for fried chicken or barbecue. It pairs beautifully with Southern Cotton Cake for dessert. Consider serving it alongside a fresh salad or a hearty seafood dish, like Seafood Salad Mold, to create a well-rounded meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pudding in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick warm-up.
Nutrition & Diet Analysis (per serving)
Each serving of Beaumont Inn'S Corn Pudding contains roughly 739 calories, with 9g protein, 103g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (44% of the Daily Value), iron (30% of the Daily Value), and calcium (28% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1205mg per serving (52% 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 canned corn instead of fresh or frozen?
Yes, you can use canned corn for this recipe. Just make sure to drain it well to avoid excess moisture, which can affect the pudding's texture.
Can I make this dish ahead of time?
Absolutely! You can prepare the corn pudding mixture a day in advance, store it in the refrigerator, and bake it just before serving. This can save you time during meal prep.
How do I know when the corn pudding is done baking?
The corn pudding is done when it is set in the center and lightly golden on top. A toothpick inserted into the center should come out clean. If it jiggles too much, it needs more time.
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).