Granny'S Corn Pudding
A comforting corn pudding with creamy and sweet flavors, perfect as a side dish for family dinners or holiday gatherings, showcasing the nostalgic taste of homemade comfort food.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix eggs in a bowl.
- Add both cans of corn, sugar, and cornstarch to the eggs and mix well.
- Grease an 8 x 8 x 2-inch glass baking dish.
- Pour the mixture into the prepared dish.
- Bake for 1 hour, or until the center is firm and set.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the mixture. If you prefer a slightly healthier option, substitute margarine with coconut oil or unsalted butter. You can also use fresh corn off the cob if canned is not available. Ensure to mix the ingredients thoroughly to prevent lumps. This dish pairs beautifully with Huckleberry And Peach Strudel for a delightful dessert.
Serving Suggestions
Granny's Corn Pudding is a fantastic side dish for holiday meals or family gatherings. It pairs well with roasted meats and is a great addition to a potluck spread. For a complete meal, serve it alongside Spinach Balls(Bet You Can'T Eat Just One!) and a fresh salad. Consider a drizzle of Lemon Sauce For Cakes for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place it in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. Alternatively, you can microwave individual portions for quicker reheating. Avoid reheating more than once for best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Corn Pudding contains roughly 322 calories, with 6g protein, 78g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (145% of the Daily Value), and a good source of iron and vitamin C. It also contributes 41g of dietary fiber toward your daily target.
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 use frozen corn in this recipe. Just thaw and drain the corn before adding it to the mixture. The texture may vary slightly, but it will still be delicious.
What can I do if the pudding isn't set after baking?
If the pudding isn't set after an hour, continue baking for an additional 10-15 minutes. Make sure your oven is calibrated correctly, as baking times can vary. The center should be firm and not jiggle.
Is there a vegan option for this recipe?
To make a vegan version, replace the eggs with a mixture of ground flaxseed and water (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). Use a plant-based margarine or coconut oil in place of margarine to keep it vegan-friendly.
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).