Grandma'S Corn Pudding
A creamy, sweet corn pudding with vanilla and butter, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Preheat the oven and prepare a 2 1/2 to 3-quart casserole dish.
- In a blender or food processor, blend the corn until smooth.
- In a mixing bowl, combine the blended corn, milk, sugar, egg, melted butter, vanilla, salt, and pepper.
- Pour the mixture into the prepared casserole dish.
- Bake in the preheated oven until set and golden on top, about 30 minutes.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of whole milk. If you're short on time, canned corn can be used instead of fresh; just drain it well. Adjust the sweetness by reducing the sugar if you prefer a less sweet dish. You can also enhance the flavor with a pinch of nutmeg or a dash of hot sauce for a kick. This dish is a great side for main courses like roasted chicken or pairs beautifully with Quick Louisiana Pralines.
Serving Suggestions
Corn pudding is delicious served warm as a side dish for holiday meals or family gatherings. It complements savory dishes like grilled meats or roasted vegetables nicely. For a complete meal, serve it alongside a fresh salad or pair it with Easy Applesauce Cake for dessert. Enjoy it as part of a vegetarian feast, or as a comforting side at your next barbecue.
Storage & Reheating
Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also microwave individual portions for 1-2 minutes, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Corn Pudding contains roughly 437 calories, with 12g protein, 125g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (339% of the Daily Value), protein (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 543mg per serving (24% 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 fresh corn?
Yes, you can use frozen corn in this recipe. Simply thaw the corn and drain any excess moisture before blending it. This is a convenient option that still delivers great flavor and texture.
Is there a dairy-free option for this recipe?
Absolutely! You can substitute whole milk with almond milk or coconut milk for a dairy-free version. Use a plant-based butter alternative as well, and the dish will still be delicious.
How can I make this recipe gluten-free?
This corn pudding recipe is inherently gluten-free since it doesn't contain any flour. Just be sure to check that all your ingredients, especially the butter and milk, are certified gluten-free to avoid any cross-contamination.
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).