Missouri Corn Pudding
Sweet and savory corn pudding combines tender corn with brown sugar and a creamy texture, making it a comforting side dish perfect for family gatherings or holiday dinners.
Ingredients
Instructions
- Whip together in a baking dish all ingredients except the corn until well mixed.
- Stir in the whole kernel corn.
- Bake at 350°F (175°C) for 35 to 45 minutes until the mixture is set and golden.
Tips & Substitutions
For a richer flavor, consider substituting half of the brown sugar with maple syrup. You can also use fresh corn instead of canned for added sweetness and texture. If you're looking for a healthier option, swap the margarine for olive oil. Make sure to whisk the eggs thoroughly for a light and fluffy texture. This recipe is also versatile enough to incorporate cheese or herbs for an extra kick.
Serving Suggestions
Missouri Corn Pudding makes a delightful side dish for grilled meats or a hearty main for vegetarian recipes. It pairs beautifully with a fresh salad or roasted vegetables. For a comforting meal, serve it alongside dishes like Grandma Gaither'S Banana Nut Cake for dessert, creating a well-rounded dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the corn pudding in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also microwave individual portions for convenience, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Missouri Corn Pudding contains roughly 251 calories, with 2g protein, 20g carbohydrates, and 19g fat. It is an excellent source of vitamin C (28% of the Daily Value). Note that it is relatively high in sodium, at 1406mg per serving (61% 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, frozen corn works well in this recipe. Just ensure it's thawed and drained before mixing it in. This can enhance the freshness of the dish, making it taste even more homemade.
How do I know when the corn pudding is done?
The pudding is done when it is set and has a golden top. You can test it by inserting a toothpick in the center; it should come out clean. If it jiggles too much, give it a few more minutes in the oven.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the fridge. Just stir in the corn before baking. This allows the flavors to meld, and it will save you time on the day you plan to serve it.
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).