Corn Stuffing
A savory and moist corn stuffing blending creamy and whole kernel corn with tender bread crumbs and pimiento, perfect for roast dinners and family gatherings.
Ingredients
Instructions
- Mix the cream-style corn, drained whole kernel corn, beaten egg, bread crumbs, chopped pimiento, salt, and pepper.
- Fill the roast with the corn mixture about 1 hour before the end of cooking.
- Place any remaining stuffing in a casserole dish.
- Dot the casserole with butter.
- Bake the casserole alongside the crown roast at 325°F until heated through and golden.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or cream cheese to the corn mixture. If you don't have pimiento, you can substitute with diced red bell peppers or even jalapeños for a spicy kick. Using stale bread for the crumbs will add extra flavor, or you could use gluten-free bread crumbs for a gluten-free version. This stuffing can also be made vegetarian by ensuring your broth is meat-free.
Serving Suggestions
This corn stuffing pairs beautifully with roasted meats, making it a perfect side for a crown roast or turkey. Serve it alongside a fresh salad or alongside some classic American recipes like macaroni-cheese in new casserole for a comforting meal. You can also sprinkle fresh herbs on top before serving for added color and flavor.
Storage & Reheating
Store any leftover corn stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a baking dish, cover with foil, and warm in a preheated oven at 325°F until heated through, about 20-30 minutes. Stir occasionally to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Stuffing contains roughly 488 calories, with 11g protein, 93g carbohydrates, and 9g fat. It is an excellent source of vitamin C (28% of the Daily Value) and protein (22% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1120mg per serving (49% 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 make this corn stuffing ahead of time?
Absolutely! You can prepare the corn mixture a day in advance and store it in the refrigerator. Just fill the roast and bake it when you’re ready. This saves time on the day of your gathering and allows the flavors to meld nicely.
What can I substitute for the beaten egg?
If you're looking for an egg substitute, you can use a flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water equals one egg) or applesauce (1/4 cup equals one egg). Both options will help bind the stuffing without compromising texture.
Is this recipe suitable for freezing?
Yes, you can freeze the corn stuffing before or after baking. If freezing before baking, store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before baking. If baked, reheat it thoroughly in the oven before serving.
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).