Company Corn Pudding
Creamy and sweet, this corn pudding combines tender white corn with a custard-like base, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Combine all ingredients in a bowl and mix well.
- Pour the mixture into a greased 2-quart casserole dish.
- Bake at 350°F (175°C) for 45 minutes until set and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or cream cheese to the mixture. You can substitute the frozen white corn with fresh corn if available, but ensure to cook it briefly before adding. Adjust the seasonings to your taste; a pinch of cayenne can add a nice kick. If you want to reduce calories, use low-fat milk instead of whole milk.
Serving Suggestions
This corn pudding makes an excellent side dish for grilled meats or a festive holiday meal. It pairs beautifully with Seeded Parmesan Pull-Aparts for a comforting dinner. Consider serving it alongside a fresh salad or roasted vegetables for a balanced meal. For a more casual setting, it can be enjoyed as a comforting dish at a potluck or family gathering.
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 (175°C) for about 20 minutes or until warmed through. You can also microwave individual portions, but be careful not to overcook, as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Company Corn Pudding contains roughly 107 calories, with 2g protein, 18g carbohydrates, and 4g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 881mg per serving (38% 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 fresh corn instead of frozen?
Yes, you can definitely use fresh corn if it's in season. Just ensure to cook it briefly before mixing it into the batter to soften it slightly. You'll need about 4 cups of fresh corn to replace the two 10 oz. packages of frozen corn.
How can I make this dish vegetarian?
This recipe is already vegetarian, but if you're looking for additional flavor, consider adding sautéed onions or bell peppers. You can also enhance the dish with herbs like thyme or parsley for added freshness.
Can I make this ahead of time?
Yes, you can prepare the corn pudding the day before. Simply mix the ingredients and pour them into the greased casserole dish, cover it with plastic wrap, and refrigerate. Bake it the next day, allowing a few extra minutes of cooking time if it's coming straight from the fridge.
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).