Corn Puddings
Creamy and sweet, this corn pudding combines tender creamed corn and whole kernel corn with a hint of sugar and buttery richness. Perfect as a comforting side dish for family dinners or holiday gatherings, it offers a delightful texture and vibrant corn flavor that appeals to all ages.
Ingredients
Instructions
- Mix the flour and sugar together in a bowl.
- Stir in the creamed corn, whole kernel corn, milk, eggs, and butter until well combined.
- Pour the mixture into a greased baking dish.
- Bake at 350°F (175°C) for approximately 30 minutes, or until thickened but not too dry.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt or a teaspoon of vanilla extract to the mixture. You can substitute the butter with olive oil for a healthier option. If you prefer a slightly firmer texture, increase the flour to 4 tablespoons. This dish can also be made with fresh corn if it's in season, enhancing the overall taste. Serve alongside Chili-Cheese Rounds for a delightful meal.
Serving Suggestions
Corn pudding makes a fantastic side dish for any meal. It pairs wonderfully with roasted meats, such as chicken or pork, and can also be served alongside a fresh salad. For a complete vegetarian meal, pair it with a hearty vegetable soup or a side of Green Bean Casserole (Quick And Easy). Consider garnishing with fresh herbs for added color and flavor.
Storage & Reheating
Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also microwave individual portions, but be cautious not to overheat as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Puddings contains roughly 275 calories, with 5g protein, 47g carbohydrates, and 9g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 substitute frozen corn for canned corn. Just make sure to thaw and drain it before adding to the mixture. This will retain the right moisture level and prevent the dish from becoming too watery.
Is it possible to make this recipe dairy-free?
Absolutely! You can replace the milk with a plant-based alternative, such as almond milk or oat milk. Additionally, use dairy-free margarine or coconut oil in place of butter for a completely dairy-free dish.
How can I make this recipe ahead of time?
To make corn pudding ahead of time, prepare the mixture and pour it into the greased baking dish. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from the fridge and let it sit at room temperature for about 30 minutes before baking as directed.
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).