Corn And Green Bean Pudding
A creamy corn and green bean pudding with sweet and savory flavors, perfect as a comforting side dish or light vegetarian main, featuring tender vegetables and rich eggs.
Ingredients
Instructions
- Cut corn kernels from the cobs using a sharp knife.
- Thinly slice green beans diagonally.
- In a 10-inch skillet, heat hot margarine over medium heat and cook green beans for 5 minutes, stirring frequently.
- Add corn to the skillet, cover, and cook for 5 to 10 minutes until vegetables are tender-crisp.
- In a large bowl, beat eggs, sugar, flour, salt, and pepper until well combined.
- Stir in evaporated milk until blended.
- Add the cooked corn and green bean mixture to the egg mixture and stir.
- Preheat oven to 325°F (160°C). Grease a 1 1/2-quart casserole dish.
- Pour the corn mixture into the casserole dish.
- Place the casserole in a larger baking pan or dish with about 1 inch of water to create a water bath.
- Bake for approximately 1 hour to 1 hour and 15 minutes, or until a knife inserted halfway to the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute fresh green beans with frozen ones if needed, just adjust the cooking time accordingly. If you want to add more texture, consider mixing in some grated cheese before baking. This dish can easily be adapted to fit vegetarian recipes by avoiding any meat-based sides.
Serving Suggestions
This corn and green bean pudding pairs beautifully with grilled meats or a fresh salad. For a complete meal, serve it alongside roasted chicken or baked fish. It can also be a delightful side dish at holiday gatherings, complementing flavors of dishes like Candied Sweet Potatoes or other classic American recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions for convenience, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Green Bean Pudding contains roughly 871 calories, with 12g protein, 108g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (197% of the Daily Value), iron (28% of the Daily Value), and protein (25% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 547mg per serving (24% 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 fresh?
Yes, you can use frozen corn. Just make sure to thaw it before adding it to the mixture. Frozen corn is often just as sweet and tender as fresh, making it a convenient alternative.
How do I know when the pudding is done baking?
The pudding is done when a knife inserted halfway to the center comes out clean. You may also look for a slight puff and golden edges, indicating that the pudding has set properly.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture ahead of time and store it in the refrigerator. Just pour it into the casserole dish and bake when you're ready to serve. This makes it perfect for meal prepping or holiday dinners.
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).