Kentucky Corn Pudding(Great Holiday Dish!)
A creamy, sweet corn pudding with a golden crust, perfect for holiday gatherings or family dinners. Rich, comforting, and easy to customize for any occasion.
Ingredients
Instructions
- Blend melted butter, sugar, flour, and salt.
- Add beaten eggs and mix well.
- Pour in milk and stir until combined.
- Add corn last and stir gently.
- Pour mixture into a buttered casserole dish.
- Bake at 325° to 350° for 1 to 1.5 hours, only stirring once.
- Bake until custard-like and golden brown on top.
- Cover last 15 to 30 minutes if necessary to prevent over-browning.
Tips & Substitutions
For a creamier texture, you can substitute half of the milk with sour cream or cream cheese. If you prefer a sweeter dish, consider adding an extra tablespoon of sugar. Ensure the butter is fully melted for even mixing. You can also use fresh corn if it's in season, which adds a lovely sweetness to the dish. This recipe is a crowd-pleaser and pairs well with Creamy Baked Mashed Potatoes.
Serving Suggestions
Serve this Kentucky Corn Pudding as a side dish at your holiday gatherings or family dinners. It pairs wonderfully with roasted meats, such as turkey or ham, and can be complemented with a fresh salad or Buttered Cabbage on the side. For a complete meal, consider serving it alongside Easy Meatball Stew.
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 a quick snack, adding a bit of butter to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Kentucky Corn Pudding(Great Holiday Dish!) contains roughly 635 calories, with 2g protein, 21g carbohydrates, and 61g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 899mg per serving (39% 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 frozen?
Yes, fresh corn can be used in this recipe! Just ensure you have about 3 cups of corn kernels, and it will add a delightful sweetness and texture to the pudding. You can blanch the corn briefly to enhance its flavor before adding it to the mixture.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the corn pudding mixture a day in advance and store it in the refrigerator. Just be sure to bake it just before serving. This allows the flavors to meld beautifully, making it an ideal dish for busy holiday preparations.
Can I make this dish gluten-free?
Yes, you can easily make this corn pudding gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose includes a binding agent, like xanthan gum, to achieve the right texture. The dish will still turn out delicious!
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).