Individual Corn Puddings
Creamy individual corn puddings feature sweet corn and rich eggs, perfect as a comforting side dish or brunch treat for family gatherings or casual dinners.
Ingredients
Instructions
- Set oven to 325°F (slow oven).
- Combine all ingredients and mix well.
- Divide the mixture among 4 to 6 baking cups.
- Place the cups in a pan of warm water.
- Bake for 45 minutes or until the puddings are firm in the center.
Tips & Substitutions
For a creamier texture, you can use half-and-half instead of milk. If you want to add some flavor, consider mixing in fresh herbs or cheese. You can also substitute the whole kernel corn with creamed corn for a smoother consistency. Make sure to blend the ingredients thoroughly to achieve an even mixture. If you need a gluten-free option, this recipe naturally fits that profile as it doesn't include any flour.
Serving Suggestions
Serve the corn puddings warm as a side dish to complement grilled meats or roasted vegetables. They pair beautifully with Georgia Peach Shortcake for a delightful meal ending. You can also garnish with fresh herbs or a dollop of sour cream for added flavor. Enjoy these puddings as part of a comforting family dinner or a casual gathering.
Storage & Reheating
Store any leftover corn puddings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual servings for 1-2 minutes, ensuring they are heated evenly. Avoid reheating multiple times to maintain the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Individual Corn Puddings contains roughly 142 calories, with 2g protein, 29g carbohydrates, and 2g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1837mg per serving (80% 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 make these corn puddings ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. When you're ready to bake, pour it into the cups and bake as directed. This makes for a convenient option when hosting or planning meals ahead. Just ensure to mix well before baking to combine any settled ingredients.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit for a few minutes until thickened). These options work well to bind the ingredients together, making this recipe suitable for vegan diets.
Can I freeze corn puddings?
Yes, corn puddings can be frozen. After baking, let them cool completely, then wrap each pudding tightly in plastic wrap and place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. To reheat, thaw in the refrigerator overnight and then warm in the oven until heated through.
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).