Fresh Corn Pudding
A creamy, sweet corn pudding featuring fresh corn and a hint of sugar, perfect as a comforting side dish or a crowd-pleasing dessert for family gatherings.
Ingredients
Instructions
- Combine the fresh corn, flour, sugar, salt, eggs, milk, and melted butter in a mixing bowl in the order listed.
- Pour the mixture into a 1-quart baking dish.
- Place the baking dish in a larger pan filled with water to create a water bath.
- Bake at 350°F (175°C) for 30 to 45 minutes until set and golden.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or sour cream to the mixture. You can also use frozen corn if fresh is unavailable; just thaw and drain it well. If you want to add a savory twist, mix in some grated cheese or finely chopped herbs. This dish is similar to Kitty'S Squash Dressing in its comforting nature.
Serving Suggestions
Fresh corn pudding makes a delightful side dish for grilled meats or as part of a vegetarian meal. It pairs beautifully with Baked Mushroom Squares for a hearty option. Consider garnishing with fresh herbs like parsley or chives for added flavor and color. This dish is perfect for summer gatherings or holiday dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual servings for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Corn Pudding contains roughly 292 calories, with 4g protein, 33g carbohydrates, and 18g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1184mg per serving (51% 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 canned corn instead of fresh?
Yes, you can substitute canned corn for fresh. Make sure to drain and rinse the corn to reduce excess sodium and moisture. This will help maintain the desired texture of the pudding.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the baking dish and bake it just before serving. This makes it a great option for meal prep or holiday cooking.
What if I want to make it gluten-free?
To make this corn pudding gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. This will help achieve a similar texture without the gluten.
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).