Corn Pudding Vegetable
Creamy and sweet, this corn pudding combines creamed and whole corn for a rich texture and delightful flavor, perfect for family gatherings or holiday side dishes.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the mixture into a greased baking dish.
- Bake at 350°F (175°C) for 40 minutes until golden and set.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or using Greek yogurt instead of sour cream. If you're looking for a sweeter flavor, a touch of vanilla extract can enhance the taste. Feel free to incorporate herbs like chives or parsley for a fresh twist. This dish can also be made with fresh corn in season for a delightful variation.
Serving Suggestions
Corn pudding is a versatile dish that pairs beautifully with grilled meats or roasted vegetables. Serve it alongside a fresh salad for a complete meal. Consider pairing it with Nana'S Creamy Rice Pudding for a delightful contrast of savory and sweet flavors at your next gathering.
Storage & Reheating
Store 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, covering with foil to prevent drying out. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding Vegetable contains roughly 1192 calories, with 17g protein, 169g carbohydrates, and 68g fat. It is an excellent source of dietary fiber (289% of the Daily Value), protein (35% of the Daily Value), and iron (26% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 521mg 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 substitute frozen corn for canned corn. Use about 2 cups of frozen corn and thaw it before mixing it into the batter. This will give you a fresher taste and texture.
How do I know when the corn pudding is done?
The corn pudding is done when the top is golden brown and a toothpick inserted in the center comes out clean. It should be set but still slightly soft in the middle, as it will continue to firm up as it cools.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the greased baking dish when you're ready to bake. This is a great way to save time, especially for gatherings.
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).