Diabetic - Corn Pudding
A creamy, flavorful corn pudding perfect for diabetics, featuring corn, green pepper, pimiento, and a sugar substitute, ideal as a side dish or light meal.
Ingredients
Instructions
- Combine all ingredients, except vegetable cooking spray.
- Pour the mixture into a baking dish coated with vegetable cooking spray.
- Bake at 325° F for 35 to 40 minutes, or until the pudding is firm.
Tips & Substitutions
For a creamier texture, consider adding a bit of low-fat cream cheese or using almond milk instead of regular milk. If you're looking for a flavor boost, try adding herbs like parsley or thyme. You can also substitute fresh corn for canned if it's in season, enhancing the natural sweetness of this dish. Make sure to adjust the sugar replacement according to your preferred sweetness level.
Serving Suggestions
This corn pudding makes a delightful side dish for grilled chicken or fish. It pairs beautifully with Laney'S Cheese Ball for a complete meal. Consider serving it alongside a fresh salad or roasted vegetables to add balance and color to your plate. For a heartier option, enjoy it with a bowl of chili.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the corn pudding in a microwave-safe dish and heat for 1-2 minutes, or until warmed through. You can also reheat it in the oven at 350°F for about 10-15 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Diabetic - Corn Pudding contains roughly 264 calories, with 2g protein, 10g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (24% of the Daily Value). Note that it is relatively high in sodium, at 629mg per serving (27% 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, frozen corn can be used as a substitute for canned corn. Just make sure to thaw and drain it before adding it to the mixture. This will ensure the texture remains consistent and you get the best flavor from the dish.
Is this corn pudding gluten-free?
Yes, this recipe is naturally gluten-free! All the ingredients used, including the sugar replacement and milk, do not contain gluten. However, always check the labels of your specific products to ensure they are certified gluten-free.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to give it a good stir before pouring it into the baking dish and baking as directed.
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).