Jeanette'S Corn Pudding
A rich and creamy corn pudding with sweet creamed corn, buttery flavor, and a tender texture, ideal for family gatherings, potlucks, or holiday dinners.
Ingredients
Instructions
- Beat eggs in a mixing bowl until well mixed.
- Blend together sugar and flour and add slowly to eggs while still beating.
- Add creamed corn, one can at a time, and mix well.
- Cut margarine into 1/4-inch pieces and fold into the mixture.
- Pour the mixture into a deep, 2-quart baking dish sprayed with cooking spray.
- Bake, uncovered, at 350°F for 1 hour and 15 minutes.
- Stir gently twice during baking.
Tips & Substitutions
For a creamier texture, consider using fresh corn or a mix of creamed and whole corn. If you'd like a touch of sweetness, add a teaspoon of vanilla extract. For a gluten-free version, substitute the flour with a gluten-free blend. Ensure that the eggs are at room temperature for better incorporation into the batter. This dish pairs beautifully with Sauteed Potato Cubes for a delightful meal.
Serving Suggestions
Serve Jeanette's Corn Pudding warm as a side dish for roasted meats or with a green salad for a light meal. It also makes a great comfort food option for potlucks and family gatherings. Pair it with Mamie Turner'S Pound Cake for dessert to round out your meal, offering a satisfying blend of savory and sweet.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pudding in the oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions on medium heat for a quicker option, but be careful not to overheat to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Jeanette'S Corn Pudding contains roughly 365 calories, with 8g protein, 76g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (148% of the Daily Value), and a good source of protein and iron. It also contributes 42g 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 creamed corn?
While you can use frozen corn, it will change the pudding's texture. For the best results, stick with creamed corn for moisture. If you'd like a bit of texture, mix in some whole frozen corn with the creamed corn.
How can I make this recipe ahead of time?
To make this corn pudding ahead of time, prepare the mixture and pour it into the baking dish, then cover and refrigerate for up to 24 hours. Bake it right before serving for a fresh, warm dish. Just add an extra 10-15 minutes to the baking time if it's cold from the fridge.
What can I do if the pudding is too dry after baking?
If you find the corn pudding is dry, consider adding a bit more creamed corn or a splash of milk to the mixture before baking. Also, avoid overbaking, as this can lead to a drier texture. If it’s already baked, serve with a dollop of sour cream or a drizzle of melted butter to enhance moisture.
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).