Jane Headley'S Corn Pudding
A creamy, buttery corn pudding that balances sweet corn with a subtle tang from sour cream – perfect for a comforting side dish at family gatherings or Sunday brunches.
Ingredients
Instructions
- Combine eggs, oleo, sour cream and cornmeal mix in a large bowl and stir until smooth.
- Fold in creamed corn and kernel corn, ensuring even distribution.
- Pour the batter into a greased baking dish.
- Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted comes out clean.
- Let cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. You can also substitute Greek yogurt for sour cream for a tangy twist. If you prefer a sweeter pudding, add a tablespoon of sugar. Make sure to stir the mixture gently after adding the corn to prevent it from breaking down too much. This dish is a great option for gatherings, so consider making it alongside M. L.'S Cake.
Serving Suggestions
Jane Headley's Corn Pudding is delicious on its own but pairs beautifully with grilled chicken or roasted vegetables for a complete meal. Consider serving it alongside Lil'S Buttermilk Bread for a comforting Southern feast. This dish also makes a great side for holiday dinners, adding a touch of sweetness to your table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or warm in the oven at 350°F until heated through. Avoid reheating multiple times to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Jane Headley'S Corn Pudding contains roughly 558 calories, with 13g protein, 139g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (174% of the Daily Value), protein (27% of the Daily Value), and iron (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 464mg per serving (20% 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 fresh corn instead of canned corn?
Yes, you can use fresh corn! About 2-3 cups of fresh corn kernels will work well in this recipe. Just make sure to cook the corn briefly before adding it to the batter to enhance its sweetness and flavor.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just give it a good stir before pouring it into the baking dish and baking. This is a great time-saver for busy days or special occasions.
Is this corn pudding suitable for freezing?
Yes, you can freeze corn pudding! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until warmed 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).