Corn Pudding For Fifty
Creamy, sweet corn pudding with rich egg flavor and a smooth texture, perfect for family gatherings or holiday dinners, offering comforting southern-inspired taste.
Ingredients
Instructions
- Thaw the frozen corn.
- Combine the thawed corn with beaten egg yolks, milk, melted margarine, salt, and white pepper.
- Beat egg whites until stiff but not dry.
- Gently fold the beaten egg whites into the corn mixture.
- Pour the mixture into two 12 x 20 x 2-inch baking pans.
- Place the pans in larger pans filled with hot water to create a water bath.
- Bake at 325°F (163°C) for 40 to 45 minutes until set and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're short on time, canned corn can be used instead of frozen, but drain it well. Ensure the egg whites are beaten to the right consistency for a fluffy pudding. This dish is reminiscent of American recipes that highlight corn, making it a great addition to summer barbecues.
Serving Suggestions
Corn pudding pairs beautifully with roasted chicken or grilled meats, making it a perfect side dish for family gatherings. Consider serving it alongside a fresh salad or with slices of Peach Or Apple Cobbler for dessert. A sprinkle of fresh herbs like chives or parsley can add a nice touch.
Storage & Reheating
To store leftovers, cover the cooled corn pudding tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, place it in a preheated oven at 325°F (163°C) for about 20 minutes or until warmed through to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding For Fifty contains roughly 192 calories, with 7g protein, 51g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (135% of the Daily Value) and iron (26% of the Daily Value), and a good source of protein. It also contributes 38g 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 make this corn pudding ahead of time?
Yes, you can prepare the corn pudding mixture a day in advance and store it in the refrigerator. Just remember to fold in the beaten egg whites just before baking to ensure the pudding is light and fluffy.
What can I substitute for margarine in this recipe?
You can use unsalted butter or a plant-based butter alternative if you prefer a dairy-free option. Both will provide a similar richness to the dish, enhancing the overall flavor.
Is it possible to add other ingredients to this corn pudding?
Absolutely! You can mix in diced green peppers, jalapeños for a kick, or even cheese for added flavor. Just keep in mind that adding too much moisture may affect the final texture.
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).