Eva St. Clair'S Corn Custard Pudding
Creamy corn custard pudding combines sweet corn with eggs and milk, offering a comforting dessert or side dish with a smooth texture and subtle savory notes, perfect for family gatherings.
Ingredients
Instructions
- Cook the frozen corn according to the package directions.
- Melt the butter or margarine.
- Beat the eggs until well blended.
- Combine cooked corn, melted butter, beaten eggs, sugar, salt, white pepper, and milk in a mixing bowl.
- Pour the mixture into a greased baking dish.
- Bake at 350°F for 30 minutes until set and lightly golden.
Tips & Substitutions
For a richer flavor, consider using half and half instead of milk. If you're short on time, canned corn can be used as a substitute; just drain it well before mixing. To enhance the dish further, add fresh herbs like thyme or chives. Make sure to beat the eggs thoroughly to ensure a smoother texture. This corn custard pudding is a great side for dishes like White Potato Casserole.
Serving Suggestions
Serve this corn custard pudding warm as a comforting side dish with grilled meats or roasted vegetables. It pairs beautifully with summer salads or can be enjoyed on its own for a light meal. For a delightful dessert twist, consider drizzling it with honey or serving alongside a scoop of ice cream. It’s a versatile addition to any table.
Storage & Reheating
Store any leftover corn custard pudding in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions, heating in short intervals to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Eva St. Clair'S Corn Custard Pudding contains roughly 193 calories, with 4g protein, 43g carbohydrates, and 2g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1254mg per serving (55% 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?
Absolutely! If using fresh corn, you'll need about 3-4 ears, cooked and kernels removed. Just ensure to cook the corn first, then follow the recipe as directed. Fresh corn can enhance the dish's sweetness and texture.
Is there a way to make this dish dairy-free?
Yes, you can easily make this corn custard pudding dairy-free by substituting the milk or half and half with almond milk or coconut milk. Additionally, use a dairy-free margarine in place of butter for a completely dairy-free version.
Can I prepare this pudding ahead of time?
Yes, you can prepare the mixture ahead of time 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 dish and baking it. This makes it a convenient option for gatherings or busy weeknights.
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).