Excelle'S Corn Pudding
Creamy, sweet corn pudding with a hint of salt and pepper, perfect as a comforting side dish for family meals or gatherings, with a golden baked finish.
Ingredients
Instructions
- Beat eggs thoroughly; add milk.
- Mix sugar and flour together; add to egg mixture, beating well.
- Add salt, black pepper, and melted butter.
- Stir in cooked and drained corn.
- Pour mixture into a greased 2-quart casserole dish.
- Bake at 350°F for 20 minutes and stir once; continue baking until set and lightly browned, about 15 to 20 minutes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or a splash of cream to the mixture before baking. You can also substitute the frozen corn with fresh corn cut from the cob during peak season for a sweeter flavor. If you're looking for a gluten-free option, replace the all-purpose flour with a gluten-free flour blend.
Serving Suggestions
This corn pudding makes an excellent side dish for holiday meals or family gatherings. It pairs beautifully with roasted meats, such as turkey or ham, and is a great complement to dishes like Grandmother'S Raisin Raggedy Ann'S. Serve warm, and consider garnishing with fresh herbs for an added touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pudding in an oven-safe dish, cover with foil, and heat at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Excelle'S Corn Pudding contains roughly 331 calories, with 7g protein, 58g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (26% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1267mg 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?
Yes, fresh corn can be used instead of frozen. Simply cut the kernels off the cob and measure out 1 pint. This will enhance the flavor of your corn pudding, especially during peak corn season.
Is there a way to make this recipe dairy-free?
Absolutely! You can substitute the milk with a dairy-free alternative, such as almond milk or oat milk, and use a dairy-free butter substitute. This will make the dish suitable for those following a dairy-free diet.
How can I make this dish spicier?
To give your corn pudding a spicy kick, consider adding diced jalapeños or a dash of cayenne pepper to the mixture. This will add an exciting flavor profile that can complement the sweetness of the corn.
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).