Corn Custard Pudding
A creamy corn custard pudding with sweet corn and tender onions, perfect as a comforting side dish or light meal for family gatherings and casual dinners.
Ingredients
Instructions
- In a small saucepan, cook onion in butter until tender, but not brown.
- Drain the canned corn.
- In a bowl, combine eggs, corn, milk, sugar, and 1 teaspoon salt.
- Add the cooked onion mixture to the bowl and mix well.
- Pour the mixture into an 8-inch round baking dish that's 1 1/2 inches deep.
- Place the baking dish in a large baking pan and set on the oven rack.
- Pour boiling water into the large baking pan to a depth of 1 inch.
- Bake uncovered in a 350°F oven for 25 to 30 minutes, or until a knife inserted near the center comes out clean.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute the onion with shallots for a milder flavor. Adding a pinch of cayenne or paprika can give a delightful kick. If you prefer a sweeter profile, try incorporating a tablespoon of maple syrup instead of sugar. Always ensure the eggs are at room temperature for better emulsification.
Serving Suggestions
Corn Custard Pudding pairs beautifully with a fresh garden salad or roasted vegetables for a complete meal. It can also be enjoyed as a side dish at family gatherings or holiday dinners. Consider serving it alongside main dishes like grilled chicken or fish. A dollop of sour cream on top adds a nice contrast to the sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a preheated oven at 350°F for about 15 minutes or until warmed through. Avoid microwaving, as it can create a rubbery texture. For best results, cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Custard Pudding contains roughly 497 calories, with 8g protein, 78g carbohydrates, and 18g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 593mg per serving (26% 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 corn?
Yes, you can substitute frozen corn for canned corn. Use about 2 cups of frozen corn, and make sure to thaw and drain it before adding it to the mixture. This will provide a fresher taste and texture to your Corn Custard Pudding.
What can I serve with Corn Custard Pudding?
Corn Custard Pudding pairs well with various dishes. Consider serving it alongside grilled meats, such as chicken or pork, or as part of a vegetarian meal with roasted vegetables. It also complements a simple green salad for a light lunch or dinner option.
Can I make this recipe ahead of time?
Yes, you can prepare the Corn Custard Pudding in advance. Assemble the mixture and store it in the refrigerator for up to 24 hours before baking. When ready to serve, bake it as directed. This makes it a convenient dish for gatherings or busy weekdays.
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).