Corn 'N Squash Pudding
A creamy, comforting corn and squash pudding with a hint of sweetness, perfect as a side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Cook squash and corn separately according to package directions.
- Drain the corn and set both vegetables aside.
- In a skillet, melt butter and sauté chopped onion until tender.
- In a mixing bowl, combine cooked squash, corn, sautéed onion, beaten eggs, evaporated milk, sugar, salt, and pepper.
- Mix well and transfer to a greased baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through and slightly browned on top.
Tips & Substitutions
For a creamier texture, consider using fresh squash instead of frozen. You can also substitute the evaporated milk with plant-based alternatives like almond or coconut milk if you're looking for a dairy-free option. To enhance flavor, add herbs such as thyme or rosemary. Additionally, if you prefer a sweeter dish, increase the sugar slightly or mix in some cornmeal for added texture.
Serving Suggestions
This Corn 'N Squash Pudding pairs beautifully with a fresh salad or as a side dish for grilled meats. Consider serving it alongside a tangy sauce or relish to balance the flavors. It also works well as a vegetarian main dish, especially with a side of crusty bread. For a delightful dessert, follow it up with Moist And Creamy Coconut Cake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions for quick reheating, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn 'N Squash Pudding contains roughly 239 calories, with 5g protein, 44g carbohydrates, and 7g fat. It is an excellent source of vitamin C (70% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein. It also contributes 6g of dietary fiber toward your daily target.
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! Just make sure to cook and cut the kernels off the cob before mixing it with the other ingredients. Fresh corn will add a sweet crunch to the pudding.
What can I substitute for butter in this recipe?
If you're looking for a butter substitute, you can use olive oil or coconut oil. For a vegan option, try using a plant-based margarine. The flavor will slightly differ, but it will still work well in the recipe.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just remember to mix it well before transferring to the baking dish and adjust the baking time if it's cold 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).