Corn Pudding(This Is A Modified Mccormick Spice Recipe)
Creamy and sweet corn pudding with a rich, custard-like texture, perfect as a side dish for family dinners or holiday gatherings, offering comforting flavors with a hint of onion and mustard.
Ingredients
Instructions
- In a large bowl, combine the whole kernel corn, cream-style corn, and eggs.
- Stir in the sugar, cornstarch, salt, mustard, onion, and milk.
- Melt the butter in a 3-quart casserole dish and coat the inside, using a microwave if desired.
- Stir the melted butter into the corn mixture.
- Pour the mixture into the greased casserole dish.
- Bake at 400°F for 1 hour.
- Stir the pudding once halfway through the baking time before it sets.
Tips & Substitutions
For a creamier texture, you can substitute some of the whole kernel corn with fresh corn cut from the cob. If you prefer a sweeter pudding, add an extra tablespoon of sugar. Make sure to stir well to combine all ingredients thoroughly. Consider using McCormick Season-All salt for enhanced flavor, as it elevates the dish's savory profile. This recipe can also be adjusted for gluten-free diets by ensuring your cornstarch is gluten-free.
Serving Suggestions
This corn pudding makes a delightful side dish for holiday meals or family gatherings and pairs beautifully with Ham Cubes or roasted meats. Serve it warm, and consider garnishing with fresh herbs like parsley or chives for added color and freshness. It can also be enjoyed alongside salads or as part of a vegetarian spread.
Storage & Reheating
Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave for a few minutes until warmed through, or cover and bake in a preheated oven at 350°F for about 15-20 minutes. You can add a splash of milk before reheating to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding(This Is A Modified Mccormick Spice Recipe) contains roughly 336 calories, with 3g protein, 42g carbohydrates, and 18g fat. It is a good source of vitamin C (18% 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 use frozen corn in place of canned corn. Just make sure to thaw and drain it before adding it to the mixture. This will help maintain the right consistency and flavor in your corn pudding.
What can I do if my corn pudding turns out too watery?
If your corn pudding is too watery, you can try cooking it a bit longer to help evaporate some of the excess moisture. Alternatively, you can add a little more cornstarch to thicken it up. Make sure to mix it well before returning it to the oven.
Can I make this recipe ahead of time?
Absolutely! You can prepare the corn pudding mixture a day in advance and store it in the refrigerator. When you're ready to bake it, simply pour it into a greased casserole dish and bake as directed. This makes it a convenient option for busy holiday meals.
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).