Elizabeth Bale'S Corn Pudding
A creamy, savory corn pudding with a hint of sweetness and spice, perfect as a side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Mix dry ingredients: cornstarch or flour, sugar, salt, and red pepper.
- Add the dry mixture to the can of cream-style corn and stir well.
- Stir in the beaten eggs, milk, and melted butter until smooth.
- Pour into a buttered baking dish and sprinkle with paprika.
- Bake until set and golden on top.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of milk. You can also substitute the cornstarch with flour if you prefer a denser texture. Adding a pinch of garlic powder can enhance the taste. Make sure to beat the eggs well before mixing them in to ensure a smooth consistency. If you want a slightly spicy kick, increase the dash of red pepper.
Serving Suggestions
Serve this corn pudding warm as a side dish at family gatherings or potlucks. It pairs beautifully with Mary Ann'S Party Potatoes for a comforting meal. Consider complementing it with a fresh salad or grilled vegetables for a balanced plate. It works well as a vegetarian option at any dinner.
Storage & Reheating
Store 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, or until warmed through. You can also microwave individual portions for about 1-2 minutes, checking for doneness.
Nutrition & Diet Analysis (per serving)
Each serving of Elizabeth Bale'S Corn Pudding contains roughly 1055 calories, with 9g protein, 105g carbohydrates, and 68g fat. It is an excellent source of vitamin C (28% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 807mg per serving (35% 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 make this corn pudding ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. When ready to serve, pour it into a baking dish and bake it fresh before your meal. This will help the flavors meld beautifully and ensure it's warm when served.
What can I substitute for cream-style corn?
If you don't have cream-style corn, you can blend whole kernel corn with a bit of cream or milk until smooth. Alternatively, using a corn puree can offer a similar texture. Just keep in mind that it may slightly alter the taste and consistency of the final dish.
Is this recipe suitable for freezing?
Yes, corn pudding can be frozen. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake until warmed through.
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).