Corn Pudding Or Scalloped Corn
Creamy and comforting corn pudding with a hint of paprika and green pepper, perfect as a side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Beat eggs and milk together in a bowl.
- Add liquefied cornstarch, sugar, salt, crushed crackers, paprika, and green pepper (if using) to the egg mixture and mix well.
- Pour the mixture into a greased baking dish.
- Float the butter on top of the mixture.
- Bake in the preheated oven for 45 minutes to 1 hour, or until the pudding is firm.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're out of crackers, crushed cornflakes or breadcrumbs can work as a substitute. To enhance the flavor, add diced onions or spices like garlic powder. Be sure to mix the cornstarch in well to prevent lumps. This dish can be prepared ahead of time and baked just before serving, making it a great choice for gatherings.
Serving Suggestions
Corn pudding is delicious on its own but pairs beautifully with roasted meats or a fresh salad for a complete meal. Consider serving it alongside dishes like Missouri Biscuits for a comforting spread. It can also be a great side for holiday meals, bringing a touch of sweetness to the table.
Storage & Reheating
Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual portions for a quick reheat, although the oven method will keep the texture best.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding Or Scalloped Corn contains roughly 607 calories, with 10g protein, 98g carbohydrates, and 20g fat. It is an excellent source of vitamin C (34% of the Daily Value), iron (28% of the Daily Value), and protein (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1040mg per serving (45% 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, frozen corn can be used as a substitute for canned corn. Just make sure to thaw and drain it before adding to the mixture. This will maintain the right moisture level in the pudding.
Is it possible to make this recipe dairy-free?
Absolutely! You can replace the milk with any plant-based milk, such as almond or oat milk. Ensure that the butter is swapped for a dairy-free alternative as well to keep it completely dairy-free.
Can I add meat to this recipe?
Yes, you can add cooked, crumbled bacon or sausage for a heartier dish. Just fold the meat into the mixture before baking. This addition will give a savory twist to the traditional sweet corn pudding.
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).