Golden Corn Pudding
Golden Corn Pudding offers a creamy, savory treat with sweet corn and green peppers, perfect as a comforting side for family dinners or holiday gatherings.
Ingredients
Instructions
- Heat oven to 350°F.
- Mix all ingredients thoroughly.
- Pour into a greased 1-quart casserole.
- Place casserole in a baking pan.
- Pour very hot water into the pan to a depth of about 1 inch.
- Bake until a knife inserted 1 inch from the edge of the casserole comes out clean, about 50 to 60 minutes.
- Center will be soft but will set.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or cream cheese to the mixture. You can substitute the whole kernel corn with fresh corn or frozen corn if you prefer. To enhance the flavor, try adding some sautéed onions or garlic. If you're looking for a vegetarian option, this recipe fits perfectly into vegetarian recipes as is.
Serving Suggestions
Serve this Golden Corn Pudding as a side dish alongside grilled meats or roasted vegetables. It pairs beautifully with Summer Squash Mess for a delightful summer meal. Garnish with fresh herbs or a sprinkle of cheese for added flavor. This dish also works well as part of a potluck spread or holiday dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in the oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions for quicker reheating, but be sure to cover them to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Golden Corn Pudding contains roughly 196 calories, with 4g protein, 32g carbohydrates, and 6g fat. It is a good source of iron (14% of the Daily Value), calcium (14% of the Daily Value), and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 568mg per serving (25% 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 frozen corn instead of canned corn?
Yes, you can definitely use frozen corn instead of canned. Just make sure to thaw and drain it before adding to the mixture. Frozen corn can provide a fresher taste and is often more nutritious.
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 give it a good stir before pouring it into the casserole dish and baking. This makes it a convenient option for busy days.
Can I add other vegetables to the corn pudding?
Yes, feel free to customize your corn pudding by adding other vegetables such as diced zucchini, carrots, or even spinach for added nutrition and flavor. Just be mindful of the moisture content to ensure the pudding sets properly.
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).