Corn Pudding (Large)
Creamy and sweet, this corn pudding features tender cream-style corn blended with sugar, eggs, and milk for a rich texture. A perfect side dish for family dinners or holiday gatherings, it offers a comforting, nostalgic flavor with a hint of sweetness and a golden crust when baked.
Ingredients
Instructions
- Spray a baking dish with Pam to prevent sticking.
- Mix flour with sugar in a bowl.
- Add the cream-style corn, eggs, melted margarine, and milk to the bowl.
- Pour the mixture into the prepared dish.
- Bake at 350°F for 1 hour or until the top is golden brown.
Tips & Substitutions
For a richer flavor, consider using fresh corn instead of canned. If you want to reduce the sugar, you can substitute with honey or maple syrup. You can also use half-and-half instead of milk for a creamier texture. Make sure to mix the flour and sugar thoroughly to avoid clumping. This corn pudding is a great side dish for barbecues, pairing wonderfully with Spicy Grilled Corn.
Serving Suggestions
Serve this corn pudding warm as a comforting side dish at family gatherings or potlucks. It pairs well with grilled meats and salads. For a complete meal, consider serving it alongside roasted vegetables or a fresh green salad. It also complements a dessert like Tami'S Best Cheesecake for a delightful finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30-60 seconds or until warmed through. For larger portions, cover with foil and reheat in a 350°F oven for about 15-20 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding (Large) contains roughly 877 calories, with 14g protein, 157g carbohydrates, and 25g fat. It is an excellent source of vitamin C (98% of the Daily Value), iron (43% of the Daily Value), and calcium (40% of the Daily Value). Note that it is relatively high in sodium, at 525mg per serving (23% 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?
Yes, you can use frozen corn! Just thaw and drain it before adding to the mixture. The texture will be slightly different, but it will still taste delicious. Adjust the baking time as needed if the mixture is more watery.
Is there a gluten-free option for this recipe?
Absolutely! You can replace the flour with a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum, or add a small amount to help with binding. This way, you can enjoy a gluten-free version of this corn pudding without losing any flavor.
How can I add more flavor to the dish?
To enhance the flavor, consider adding spices like cayenne pepper or smoked paprika for a little kick. Fresh herbs like chives or parsley can also brighten the dish. For a savory twist, incorporate sautéed onions or bell peppers into the mix before baking.
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).