Corn Pudding(Great With Fried Or Baked Chicken)
Creamy corn pudding with sweet corn and a buttery topping, perfect as a comforting side dish for fried or baked chicken. Rich, sweet, and satisfying.
Ingredients
Instructions
- Beat the eggs well.
- Add sugar, milk, salt, and pepper to taste. Mix well.
- Drain the can of corn and add it to the mixture. Mix thoroughly.
- Pour the mixture into a greased dish.
- Dot the top with butter.
- Bake at 350°F (175°C) for 1 hour until golden and set.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or sour cream to the egg mixture. If you're looking for a healthier version, you can substitute the butter with olive oil or use a dairy-free milk alternative. Fresh corn can be used instead of canned corn for a more vibrant flavor. Don't forget to season generously with salt and pepper to enhance the dish's overall taste.
Serving Suggestions
Serve this corn pudding warm as a delightful side dish alongside fried or baked chicken. It pairs beautifully with a fresh salad or roasted vegetables for a complete meal. For a fun twist, consider serving it with a dollop of sour cream or a sprinkle of fresh herbs to elevate the flavors. It also complements dishes like American recipes, including comfort foods.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also microwave individual portions for a quick snack, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding(Great With Fried Or Baked Chicken) contains roughly 1048 calories, with 4g protein, 43g carbohydrates, and 101g fat. It is an excellent source of dietary fiber (80% of the Daily Value) and vitamin C (24% of the Daily Value). Note that it is relatively high in sodium, at 517mg per serving (22% 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, you can absolutely use frozen corn! Just make sure to thaw and drain it before adding it to the mixture. Frozen corn often retains its sweetness and texture, making it a great substitute for canned corn in this recipe.
How do I know when the corn pudding is done baking?
The corn pudding is done when it is golden brown on top and set in the center. You can test it by inserting a knife into the middle; if it comes out clean, the pudding is ready. Keep an eye on it towards the end of the baking time to prevent over-browning.
Can I make this dish ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. When ready to bake, pour the mixture into a greased dish and bake as directed. This can save time and allows the flavors to meld beautifully overnight.
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).