Corn Pudding(Servings: 4. Preparation Time: 1 Hour And 10 Minutes.)
Creamy and sweet corn pudding with a smooth texture, perfect as a side dish for family dinners or holiday gatherings, showcasing rich corn flavors and comforting warmth.
Ingredients
Instructions
- Mix all ingredients together and pour into a 1 1/2-quart buttered casserole dish.
- Place the casserole dish in a pan of hot water to create a water bath.
- Bake at 325°F for one hour, or until the pudding is set.
Tips & Substitutions
For a creamier texture, consider using fresh corn off the cob instead of frozen. You can also substitute whole milk with buttermilk for a tangy twist. Ensure your casserole dish is well-buttered to prevent sticking. For added flavor, try mixing in some shredded cheese or herbs. This dish can be served hot or at room temperature, making it versatile for any occasion.
Serving Suggestions
Corn pudding pairs beautifully with grilled meats or roasted vegetables for a hearty meal. Consider serving it alongside a fresh salad dressed with Delicious Homemade Salad Dressing for a complete dining experience. For a comforting brunch, serve it warm with a side of scrambled eggs or alongside Banana-Nut Bread And Cream Cheese Spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a preheated oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions for quick reheating, ensuring they stay moist by covering them with a damp paper towel.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding(Servings: 4. Preparation Time: 1 Hour And 10 Minutes.) contains roughly 896 calories, with 20g protein, 216g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (344% of the Daily Value), iron (62% of the Daily Value), and calcium (46% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 948mg 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 canned corn instead of fresh or frozen?
Yes, you can use canned corn for this recipe. Drain and rinse the corn to reduce sodium content before adding it to the mix. However, fresh or frozen corn may provide a better texture and taste.
What can I do if my corn pudding doesn't set?
If your corn pudding doesn't set, it may need more baking time. Check it after the initial hour; it should be firm and not jiggly in the center. If it's still too liquid, return it to the oven for an additional 10-15 minutes.
Can I make this recipe ahead of time?
Yes, you can prepare the corn pudding mixture a day in advance and store it in the refrigerator. When you're ready to bake, allow it to come to room temperature before placing it in the oven. This helps ensure even cooking.
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).