Eliza'S Corn Pudding
Creamy, sweet corn pudding with a rich custard base, perfect as a comforting side dish or a brunch favorite for those who enjoy classic Southern flavors.
Ingredients
Instructions
- Beat eggs in a large bowl.
- Mix flour, sugar, and salt together and add to the eggs.
- Add milk, cream, melted margarine, and cream-style corn to the mixture.
- Pour the mixture into a greased baking dish.
- Bake at 375°F for 45 minutes, stirring after 15 minutes.
Tips & Substitutions
For a richer flavor, try using half-and-half instead of cream. If you're looking for a lighter version, substitute low-fat milk and margarine with olive oil. Ensure to beat the eggs thoroughly to incorporate air for a fluffier texture. Adding a pinch of black pepper can enhance the flavor profile. Consider mixing in some shredded cheese for a cheesy twist, similar to the approach in 3-Cheese Quiche.
Serving Suggestions
Eliza's Corn Pudding makes a delightful side dish for grilled meats or a hearty casserole. It pairs beautifully with dishes like American recipes or a refreshing Green Gelatin Salad for a balanced meal. Consider serving it alongside a fresh green salad to add some crunch and color to your plate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pudding in a preheated oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions for a quick reheat, but be cautious not to overcook, as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Eliza'S Corn Pudding contains roughly 396 calories, with 3g protein, 33g carbohydrates, and 29g fat. It is a good source of vitamin C (13% of the Daily Value), iron (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1186mg per serving (52% 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 canned cream-style corn?
Yes, fresh corn can be used instead of canned cream-style corn. Just ensure to blend it well to achieve a similar creamy consistency. You may need to add a little extra milk or cream to maintain the moisture level in the pudding.
How can I make this recipe gluten-free?
To make Eliza's Corn Pudding gluten-free, simply swap the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, including the cream and margarine, are gluten-free as well. This way, you can enjoy this dish without compromising on taste or texture.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the mixture a day ahead and store it in the refrigerator. Just remember to give it a good stir before baking. This can save you time on busy days and allows the flavors to meld even more, enhancing the overall taste.
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).