Creamy Corn Pudding
Creamy corn pudding offers a rich, savory flavor with tender vegetables and a crispy wafer topping, perfect as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- In a small skillet, over medium heat, melt 2 teaspoons of margarine.
- Add chopped onion and green pepper and sauté until tender.
- In a medium bowl, combine eggs, cream-style corn, 1/3 cup vanilla wafer crumbs, salt, black pepper, and diced pimentos.
- Add the sautéed vegetables to the mixture and stir well.
- Pour the mixture into a 1-quart casserole dish.
- Set the dish in a shallow pan of hot water and bake in a preheated oven at 350°F for 40 minutes.
- Meanwhile, melt the remaining margarine and mix in the remaining wafer crumbs.
- Remove the casserole from the oven, sprinkle the wafer crumb mixture over the top, and bake for an additional 5 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute fresh corn for canned if it's in season. If you want to add a bit of spice, diced jalapeños could be an excellent addition. To make the dish vegetarian, ensure that your ingredients, especially the vanilla wafers, are free from animal products, as many American recipes include non-vegetarian ingredients.
Serving Suggestions
Creamy corn pudding is best served warm and can be a delightful side dish for grilled meats or roasted vegetables. It pairs beautifully with Cheddar Cheese Potatoes for a comforting meal. For a complete dinner, serve it alongside a light salad or a dish like Green Bean Casserole (Low-Fat And Sugar-Free) to balance out the richness.
Storage & Reheating
Store any leftover creamy corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, transfer it to an oven-safe dish, cover with foil, and warm it in a 350°F oven for about 15-20 minutes until heated through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Corn Pudding contains roughly 193 calories, with 3g protein, 34g carbohydrates, and 5g fat. It is an excellent source of vitamin C (72% 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 this recipe. Just make sure to thaw and drain it before adding it to the mixture. This will give you a fresher taste and a pop of sweetness that works wonderfully in corn pudding.
Is there a way to make this recipe dairy-free?
Absolutely! You can substitute the margarine with a dairy-free alternative like coconut oil or a dairy-free butter substitute. Ensure the vanilla wafers used are also dairy-free to keep the entire dish dairy-free.
Can I prepare this dish ahead of time?
Yes, you can prepare the mixture a day ahead and store it in the refrigerator. When you're ready to bake, pour it into the casserole dish and follow the baking instructions. Just be aware that it may need a few extra minutes in the oven if it's cold from the fridge.
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).