Corn Pudding(Vegetables)
Creamy and sweet, this corn pudding combines tender frozen corn with rich cream cheese and buttery margarine for a comforting side dish. Perfect for family dinners or holiday gatherings, its velvety texture and hearty flavors make it a crowd-pleaser that complements a variety of main courses.
Ingredients
Instructions
- Melt the margarine and cream cheese together in a saucepan.
- Stir in the frozen corn.
- Simmer on low heat for 45 minutes to 1 hour, stirring frequently to prevent sticking.
Tips & Substitutions
For a creamier texture, you can blend the cream cheese with a splash of milk before adding it to the margarine. If you're looking for a healthier option, consider using low-fat cream cheese or Greek yogurt instead. You can also add diced bell peppers or onions for extra flavor. This dish works well with other American recipes, making it a versatile side.
Serving Suggestions
Corn pudding can be served warm as a comforting side dish alongside grilled meats or roasted vegetables. It pairs beautifully with Broccoli Onion Casserole for a hearty meal. For a complete dinner, consider serving it with a fresh salad or your favorite protein like chicken or fish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a saucepan over low heat, stirring occasionally, until heated through. Alternatively, you can microwave it in short intervals, stirring in between, to retain its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Pudding(Vegetables) contains roughly 636 calories, with 8g protein, 33g carbohydrates, and 56g fat. It is a good source of protein (15% of the Daily Value), vitamin C (13% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 520mg per serving (23% 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 fresh corn instead of frozen?
Yes, you can use fresh corn on the cob! Simply cut the kernels off the cob and use about 4 cups to replace the 24 oz. of frozen corn. Fresh corn will enhance the flavor and texture of the dish.
Is it possible to make this dish dairy-free?
Absolutely! You can substitute the cream cheese with a dairy-free cream cheese alternative and use a plant-based margarine. This will make the dish suitable for those following a dairy-free diet without compromising too much on taste.
Can I prepare this dish ahead of time?
Yes, you can prepare the corn pudding a day in advance. Simply follow the recipe, cool it completely, and store it in the refrigerator. When ready to serve, reheat it gently on the stovetop or in the oven until warmed through.
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).