Creamy Baked Corn(A Light Corn Pudding)
Creamy Baked Corn is a light, flavorful corn pudding with a smooth texture, perfect as a side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Melt margarine in a heavy saucepan over low heat.
- Add flour, stirring until smooth.
- Cook for 1 minute, stirring constantly.
- Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Stir in drained corn, egg substitute, salt, white pepper, and chopped pimiento.
- Pour mixture into a greased baking dish.
- Spray the top with vegetable cooking spray.
- Bake at 350°F (175°C) for 30-35 minutes or until golden and set.
Tips & Substitutions
For a richer flavor, consider using regular margarine instead of reduced-calorie. You can also substitute the egg substitute with 2 large eggs if preferred. If you want to add some sweetness, a teaspoon of sugar or honey can enhance the corn's natural sweetness. Feel free to throw in some shredded cheese for an extra creamy texture, making it reminiscent of other American recipes.
Serving Suggestions
This creamy baked corn pairs beautifully with grilled chicken or fish for a balanced meal. It also makes a delightful side dish for any holiday gathering. Consider serving it alongside a fresh salad or a portion of quinoa for a complete vegetarian meal. For dessert, try pairing it with Grandma's Crustless Coconut Pie to round off the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Baked Corn(A Light Corn Pudding) contains roughly 98 calories, with 4g protein, 18g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (22% of the Daily Value) and iron (21% of the Daily Value). It also contributes 6g 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 fresh corn instead of canned?
Yes, you can use fresh corn! You'll need about 2 cups of fresh corn kernels. Blanch the corn for a few minutes to soften it before adding it to the mixture. This will give your dish a fresher taste and texture.
Is there a gluten-free option for the flour?
Absolutely! You can substitute plain flour with gluten-free all-purpose flour or cornstarch in a 1:1 ratio. This will maintain the consistency of the dish while making it suitable for those with gluten sensitivities.
Can I make this dish ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the baking dish and bake it just before serving. This will save you time and allow the flavors to meld beautifully.
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).