Martha Ann'S Corn Pudding
A creamy, sweet corn pudding with a hint of sugar and rich corn flavor, perfect as a comforting side dish for family gatherings or holiday dinners.
Ingredients
Instructions
- If using frozen corn, defrost in microwave, then cook 10 minutes before adding to the other ingredients.
- Preheat oven and prepare a baking dish.
- In a mixing bowl, beat the eggs and sugar until well combined.
- Add the melted margarine, flour, and milk to the egg mixture, stirring until smooth.
- Stir in the whole kernel or cream-style corn.
- Pour the mixture into the prepared baking dish.
- Bake at 350°F (175°C) for approximately 20 minutes or until set and lightly browned.
Tips & Substitutions
For added flavor, consider mixing in some cheddar cheese or chopped green onions. If you’re out of margarine, unsalted butter works just as well. For a sweeter taste, adjust the sugar to your preference. Using cream-style corn yields a creamier texture, while whole kernel corn adds a delightful bite. This dish pairs wonderfully with American recipes like Delicious Baked Macaroni And Cheese.
Serving Suggestions
Martha Ann's Corn Pudding makes a fantastic side dish for grilled meats or roasted vegetables. It can also be enjoyed as a vegetarian main course. Consider pairing it with Potato And Cheddar Soup for a comforting meal. Garnish with fresh herbs or a sprinkle of paprika for an appealing presentation.
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 (175°C) for about 15 minutes until warmed through. You can also microwave individual portions for quicker reheating, just be careful not to overheat as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Martha Ann'S Corn Pudding contains roughly 556 calories, with 10g protein, 105g carbohydrates, and 12g fat. It is an excellent source of iron (23% of the Daily Value), calcium (22% of the Daily Value), and protein (20% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 489mg per serving (21% 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 canned corn instead of frozen or fresh?
Yes, you can use canned corn for this recipe. Just drain and rinse the corn before adding it to the mixture. Canned corn is convenient and will still provide great flavor and texture.
How do I know when the corn pudding is done baking?
The corn pudding is done when it is set in the center and has a light golden brown top. You can insert a toothpick in the center; if it comes out clean, it's ready to be taken out of the oven.
Can I make this recipe 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 give it a good stir before pouring it into the baking dish and then bake as directed.
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).