Lancaster County Corn Pudding
Lancaster County Corn Pudding is a creamy, sweet casserole combining tender corn with a custard-like base, perfect as a comforting side dish for family dinners or holidays.
Ingredients
Instructions
- Mix eggs, salt, sugar, cornstarch, and milk with an electric beater.
- Add the yellow cream-style corn and continue to mix well.
- Pour the mixture into a greased casserole dish and top with dots of butter.
- Bake at 350°F (175°C) for about 30 to 45 minutes until set when shaken and lightly browned on top.
Tips & Substitutions
For a creamier texture, try using half-and-half instead of milk. If you're looking to reduce sugar, consider using a sugar substitute that measures like sugar. To enhance flavor, add a pinch of nutmeg or cinnamon. Mixing the eggs and other ingredients well ensures a smoother consistency. If you want to try a different spin, incorporate some fresh herbs for a unique twist.
Serving Suggestions
This corn pudding pairs beautifully with a side of roasted vegetables or a fresh green salad for a balanced meal. It also serves as a delightful side dish for grilled meats or alongside Southern staples like fried chicken. Consider serving it with a dollop of sour cream or a sprinkle of fresh chives for added flavor.
Storage & Reheating
Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15 minutes or until warmed through. You can also microwave individual portions for convenience, but be careful not to overheat, as it can become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Lancaster County Corn Pudding contains roughly 243 calories, with 4g protein, 47g carbohydrates, and 5g fat. It is a good source of iron (15% of the Daily Value) and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1377mg per serving (60% 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 frozen corn instead of canned corn?
Yes, you can substitute frozen corn for canned corn in this recipe. Just make sure to thaw and drain it before mixing it into the batter. The texture may vary slightly, but it will still have a delicious flavor.
Is this corn pudding gluten-free?
Yes, this corn pudding recipe is naturally gluten-free since it uses cornstarch instead of flour. It's a great option for those with gluten sensitivities. Just ensure that all your ingredients are certified gluten-free.
What should I do if my corn pudding is too runny?
If your corn pudding turns out too runny, it may need more cornstarch or a longer baking time. You can also let it cool for a few minutes after baking, as it will firm up slightly as it sets. If you're using fresh corn, make sure it's not too watery.
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).