Dianne'S Corn Pudding
Sweet and creamy corn pudding with a hint of sweetness and richness, ideal as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Blend sugar, cornstarch, salt, and eggs until smooth.
- Add thawed corn and evaporated milk to the mixture and mix thoroughly.
- Pour the mixture into a shallow, buttered casserole dish.
- Dot the top with butter.
- Bake at 350°F for 1 hour or until well set.
- Reheat covered with foil if needed.
Tips & Substitutions
For a creamier texture, consider using fresh corn instead of frozen, or add a touch of cream cheese. If you're short on time, you can use a pre-made corn mix. Adjust sugar levels based on your sweetness preference. To enhance flavor, add a pinch of cayenne pepper or paprika for a subtle kick. Pair this dish with a light salad for a balanced meal.
Serving Suggestions
Serve this delicious corn pudding alongside grilled meats or as a comforting side dish during holiday meals. It pairs beautifully with Lila'S Bran Muffins for a delightful brunch. Consider garnishing with fresh herbs or a sprinkle of cheese on top for added flavor. This dish is great for potlucks or family gatherings.
Storage & Reheating
Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil to retain moisture and warm in the oven at 350°F for about 20 minutes, or until heated through. For a quicker option, microwave it in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Dianne'S Corn Pudding contains roughly 520 calories, with 5g protein, 103g carbohydrates, and 10g fat. It is a good source of iron (18% of the Daily Value), calcium (16% of the Daily Value), and vitamin C (12% 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! Just make sure to cook and cut it off the cob before adding it to the mixture. Fresh corn will enhance the flavor and texture of the pudding.
Is there a way to make this recipe gluten-free?
This recipe is naturally gluten-free as it uses cornstarch instead of flour. Just ensure that all your ingredients, such as the evaporated milk, are certified gluten-free to avoid cross-contamination.
Can I make this ahead of time?
Absolutely! You can prepare the corn pudding a day in advance and refrigerate it before baking. Just bring it to room temperature before baking, or add a few extra minutes to the cooking time if baking from cold.
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).