Kentucky Corn Pudding
Kentucky Corn Pudding is a creamy, custard-like side dish featuring sweet corn and rich flavors. Perfect for family dinners or holiday gatherings, its smooth texture and savory taste make it a crowd-pleaser that pairs well with roasted meats and hearty Southern cuisine.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine sugar, salt, and eggs.
- Beat well until mixture is smooth.
- Add milk and corn, stirring to combine.
- Pour mixture into a shallow baking dish.
- Cut the butter into small pieces and add to the dish.
- Place the baking dish in a larger dish filled with water.
- Bake at 350°F for about 1 hour.
- During the first 30 minutes of baking, stir the mixture every 10 minutes.
- The pudding should set like custard when done.
- Remove from oven immediately once set.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or cream cheese to the mixture. If you prefer fresh corn, you can substitute frozen corn with about 4 cups of fresh kernels. Adding a pinch of black pepper or a dash of cayenne can enhance the flavor. Ensure to stir the mixture regularly during baking for even cooking and a smooth consistency.
Serving Suggestions
Serve Kentucky Corn Pudding as a side dish with roasted meats or fried chicken for a comforting meal. It pairs beautifully with Golden Carrots for a vibrant plate. For a complete meal, consider complementing it with a fresh salad or bread rolls. This dish can also be enjoyed as a warm, hearty breakfast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pudding in a preheated oven at 350°F for about 20 minutes, or until warmed through. You can also microwave individual portions for quick reheating, but be cautious not to overheat as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Kentucky Corn Pudding contains roughly 269 calories, with 3g protein, 29g carbohydrates, and 16g fat. It is a good source of vitamin C (15% of the Daily Value), iron (11% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 834mg per serving (36% 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 this corn pudding ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. Just remember to add the butter on top just before baking to keep it flavorful and moist.
What can I use instead of milk?
If you're looking for a dairy-free option, substitute the milk with almond milk or coconut milk. For a richer flavor, use half-and-half or a combination of cream and water if you're not constrained by dietary restrictions.
Is it okay to add cheese to the corn pudding?
Absolutely! Adding shredded cheddar or Monterey Jack cheese will give the pudding a delightful savory twist. Just fold in about 1 cup of cheese after mixing the corn and milk for an extra cheesy experience.
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).