Corn Pudding(From 1975 Edition)
Creamy and sweet corn pudding with crunchy saltines and buttery topping, ideal as a comforting side dish or dessert for family gatherings and holiday dinners.
Ingredients
Instructions
- In a bowl, beat egg and milk until well blended.
- Add broken saltines and mix well.
- Add sugar and corn and stir until blended. Pour into greased baking dish.
- Dot top with butter.
- Bake in a preheated oven at 350°F for 1 hour.
Tips & Substitutions
For a creamier texture, consider using fresh corn off the cob instead of canned. If you want to reduce sodium, you can use unsalted crackers instead of saltines. This dish can also benefit from a pinch of nutmeg or a sprinkle of cheese on top before baking for added flavor. If you're looking for a twist, try adding jalapeños for a spicy kick, which pairs beautifully with Second Night Steak.
Serving Suggestions
Corn pudding is delightful as a side dish for grilled meats or roasted vegetables. It can be served warm or at room temperature, making it ideal for potlucks or family gatherings. Consider pairing it with a fresh salad or serving it alongside main dishes like fried chicken or barbecued ribs for a comforting meal. It also complements vegetarian recipes beautifully.
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 for about 20 minutes, or until warmed through. You can also microwave individual portions for quick reheating, but cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding(From 1975 Edition) contains roughly 2061 calories, with 28g protein, 299g carbohydrates, and 86g fat. It is an excellent source of iron (61% of the Daily Value), protein (57% of the Daily Value), and calcium (57% of the Daily Value). Note that it is relatively high in sodium, at 942mg per serving (41% 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 in this recipe. Just make sure to thaw and drain it before mixing it into the batter. Frozen corn can provide a fresher taste and texture, making the dish even more enjoyable.
How can I make this dish gluten-free?
To make corn pudding gluten-free, simply substitute the saltines with gluten-free crackers or breadcrumbs. Additionally, ensure that the corn is certified gluten-free, as some canned products may contain additives that are not gluten-free.
Can I prepare this dish in advance?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the baking dish before baking it the next day. This allows the flavors to meld, and it will save you time on the day you plan to serve it.
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).