Double Batch Corn Pudding
Creamy, sweet corn pudding with rich vanilla flavor, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the mixture into a prepared baking pan.
- Bake at 300°F (150°C) for 1 hour until set and golden.
- Serve warm as a delicious side dish.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or cinnamon to the mixture. You can substitute the evaporated milk with regular milk or a non-dairy alternative for a lighter version. If you prefer a sweeter pudding, increase the sugar slightly. To enhance texture, try folding in some cooked corn kernels or cheese, which pairs beautifully with Broccoli (Or Zucchini) Casserole.
Serving Suggestions
Serve warm as a delightful side dish alongside roasted meats or grilled vegetables. It pairs nicely with dishes like BBQ chicken or a fresh garden salad. For a complete meal, consider serving it with a hearty main course or as part of a vegetarian spread, similar to what you might find in American recipes.
Storage & Reheating
To store leftovers, let the corn pudding cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, warm it in the oven at 300°F (150°C) until heated through, or microwave individual portions for quick serving.
Nutrition & Diet Analysis (per serving)
Each serving of Double Batch Corn Pudding contains roughly 461 calories, with 3g protein, 65g carbohydrates, and 9g fat. It is an excellent source of vitamin C (42% of the Daily Value), and a good source of dietary fiber. It also contributes 5g 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 make this corn pudding ahead of time?
Yes, you can prepare the mixture in advance and store it in the refrigerator for up to 24 hours before baking. Just give it a good stir before pouring it into the baking pan and adjust the baking time if needed, as it may take slightly longer to cook from a chilled state.
What can I substitute for the eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. This will help maintain the texture and moisture of the corn pudding, making it suitable for vegan diets.
Can I add cheese to the corn pudding?
Absolutely! Adding shredded cheese, such as cheddar or Monterey Jack, can enhance the flavor and create a creamy texture. Stir in about a cup of cheese into the mixture before baking for a savory twist that complements the sweetness of the corn pudding.
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).