Can'T Lose Corn Pudding
A creamy, sweet corn pudding with a hint of spice, perfect for family dinners or holiday gatherings. Rich flavors and smooth texture make it a comforting side dish.
Ingredients
Instructions
- In a medium mixing bowl, mix together eggs, milk, heavy cream, butter, and red pepper sauce; mix well and set aside.
- Put corn in another mixing bowl and sprinkle with flour, sugar, and salt.
- Stir to coat the corn evenly.
- Add the corn mixture to the egg mixture and stir until combined.
- Pour the mixture into a greased casserole dish.
- Bake at 300°F for 1 hour or until set.
- Stir the pudding three times at 15-minute intervals during baking.
- Serve hot.
Tips & Substitutions
For a creamier texture, you can substitute half of the heavy cream with sour cream or Greek yogurt. If you want a bit more sweetness, consider adding an extra tablespoon of sugar. You can also use frozen corn instead of fresh, just be sure to thaw and drain it well. This dish is versatile and pairs beautifully with O. J. Pound Cake for a complete meal.
Serving Suggestions
Serve this corn pudding hot as a delicious side dish with grilled meats or roasted vegetables. It also complements a fresh salad, like Sister'S Broccoli Bread, for a balanced meal. For a heartier option, pair it with a savory soup or stew. This dish is a staple at potlucks and family gatherings.
Storage & Reheating
Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 300°F until warmed through, about 20-25 minutes. You can also microwave individual portions for a quicker option, just be careful not to overheat as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Can'T Lose Corn Pudding contains roughly 543 calories, with 8g protein, 70g carbohydrates, and 28g fat. It is an excellent source of vitamin C (28% of the Daily Value) and vitamin A (27% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 660mg per serving (29% 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, canned corn can be used as a convenient alternative. Just be sure to drain and rinse the corn thoroughly to remove excess salt and liquid. This will help maintain the texture and flavor of the corn pudding.
How can I make this recipe ahead of time?
You can prepare the mixture a day in advance and store it covered in the refrigerator. When you're ready to bake, simply pour it into the casserole dish and bake as directed. This makes it a great option for entertaining or busy weeknights.
Is this dish suitable for vegetarians?
Yes, this corn pudding is vegetarian-friendly as it contains no meat products. It’s a great side dish for those following vegetarian recipes, providing a rich and comforting addition to any meal.
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).