Corn Pudding(Kentucky Style)
Kentucky-style Corn Pudding offers a creamy, sweet, and savory side with tender corn and subtle onion notes. Perfect for family dinners or holiday gatherings, its comforting texture and rich flavors make it a versatile addition to any Southern-inspired meal or potluck.
Ingredients
Instructions
- Combine eggs, corn, sugar, milk, onion, melted butter, and salt in a bowl.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Set the casserole in a shallow pan filled with hot water to a depth of 1 inch.
- Bake at 350°F (175°C) for 40 to 45 minutes or until a knife inserted in the center comes out clean.
- Let stand for 10 minutes at room temperature before serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you want to add more flavor, try incorporating cooked bacon or ham bits. Fresh corn can also enhance the dish if available. Make sure to whisk the eggs thoroughly for a smoother consistency, and adjust the seasoning to your taste. For a twist, you could add herbs like thyme or chives.
Serving Suggestions
Serve this corn pudding warm as a side dish alongside grilled meats or fried chicken for a classic Southern meal. It pairs beautifully with Mama'S Homecooking Fried Muskrat for a hearty feast. Consider adding a fresh salad or roasted vegetables to complement the flavors. This dish also makes a great brunch option when paired with eggs and coffee.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pudding in a baking dish and cover with foil to prevent drying out. Heat in a preheated oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding(Kentucky Style) contains roughly 282 calories, with 5g protein, 42g carbohydrates, and 12g fat. It is a good source of vitamin C (14% of the Daily Value), dietary fiber (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 627mg per serving (27% 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 works well in this recipe. Just make sure to thaw and drain it before adding it to the mixture. The flavor and texture will be similar to using fresh corn, making it a convenient option.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed bananas per egg. Alternatively, a mixture of flaxseed meal and water (1 tablespoon flaxseed meal mixed with 3 tablespoons water) can also work. Note that this may slightly alter the flavor and texture.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of cayenne pepper into the mixture. You can also sprinkle some hot sauce on top before serving for an extra kick. Adjust the amount to suit your spice preference.
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).