Corn Pudding Or Blender Corn Pudding
A creamy, sweet corn pudding with a tender texture and rich flavor, perfect as a side dish or comfort food for family gatherings and holiday dinners.
Ingredients
Instructions
- Melt butter in scalded milk.
- In a bowl, beat eggs and add vanilla (if using).
- Add flour, salt, sugar, and pepper to the beaten eggs and mix well.
- Pour the egg mixture into the scalded milk with melted butter and stir.
- Add drained corn and mix thoroughly.
- Pour the mixture into a greased baking dish.
- Bake at 350°F (175°C) for about 30 minutes or until set and golden on top.
Tips & Substitutions
For a richer flavor, try using fresh corn if it's in season. You can substitute the butter with olive oil or coconut oil for a different taste. If you're looking to reduce sugar, consider using a sugar substitute or reducing the amount to 2 tablespoons. This is a versatile dish, so feel free to experiment with spices like paprika or garlic powder for a unique twist.
Serving Suggestions
Corn pudding is delightful on its own or served as a side dish with grilled meats or roasted vegetables. It pairs beautifully with American recipes such as fried chicken or barbecue ribs. For a complete meal, consider a fresh salad or coleslaw on the side to balance the richness of the pudding.
Storage & Reheating
Store any leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual servings for a quick snack, just be careful not to overheat it.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding Or Blender Corn Pudding contains roughly 188 calories, with 4g protein, 40g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (52% of the Daily Value) and vitamin C (47% of the Daily Value). Note that it is relatively high in sodium, at 885mg per serving (38% 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, frozen corn works well in this recipe. Just make sure to thaw and drain it before adding to the mixture. This will help maintain the texture and avoid excess moisture in the pudding.
Is it possible to make corn pudding ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the baking dish and bake when you're ready to serve. This is great for gatherings or potlucks.
Can I add cheese to the corn pudding?
Certainly! Adding shredded cheese, such as cheddar or Monterey Jack, can enhance the flavor and create a creamier texture. Just mix it in with the corn before baking for a cheesy twist.
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).