Mava Hudgins' Corn Pudding
A comforting corn pudding with a sweet and savory flavor profile, perfect for family dinners or potlucks, featuring corn, milk, sugar, and a hint of bread and butter.
Ingredients
Instructions
- Combine eggs, sugar, flour, milk, corn, salt, and pepper in a bowl.
- Pour the mixture into a 9 x 13-inch baking dish.
- Place the bread pieces evenly on top of the mixture.
- Add butter slices on top of the bread.
- Bake at 350°F for 45 minutes until golden and set.
Tips & Substitutions
To enhance flavor, consider adding grated cheese or herbs like thyme or chives. If you prefer a sweeter pudding, substitute half of the sugar with brown sugar. For a gluten-free version, replace flour with cornstarch. Ensure the bread is slightly stale for better texture; this will help it absorb the liquid without becoming too soggy.
Serving Suggestions
Serve this corn pudding warm as a comforting side dish at family gatherings or potlucks. It pairs well with roasted meats or a fresh salad. Consider serving alongside a creamy coleslaw or alongside a slice of Red Wonder Cake for dessert to complete the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, covering with foil to prevent drying out. You can also microwave individual portions for 1-2 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Mava Hudgins' Corn Pudding contains roughly 696 calories, with 15g protein, 149g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (91% of the Daily Value), iron (38% of the Daily Value), and protein (30% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1202mg per serving (52% 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?
Yes, you can substitute frozen corn for canned. Just thaw the corn and drain any excess water before adding it to the mixture. This will ensure the consistency of the pudding remains balanced and delicious.
What if I don't have bread on hand?
If you're out of bread, you can use crushed crackers or breadcrumbs as a substitute. Alternatively, adding a layer of cooked rice or quinoa can provide a unique twist to the dish while maintaining its creamy texture.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture and assemble it in the baking dish a day in advance. Just cover it tightly and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven.
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).