Momma'S Corn Pudding
Momma's Corn Pudding is a comforting, sweet-savory casserole featuring tender corn, a hint of nutmeg and cinnamon, and a rich, custard-like texture. Perfect as a side dish or comforting dessert, it appeals to family gatherings and holiday dinners with its warm flavors and creamy consistency.
Ingredients
Instructions
- Mix all ingredients thoroughly in a bowl.
- Pour the mixture into a buttered casserole dish.
- Top with several pats of butter and sprinkle with nutmeg and cinnamon.
- Bake at 350°F for approximately 30 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using fresh corn instead of canned. You can also substitute the milk with almond or oat milk for a dairy-free version. If you prefer a sweeter pudding, increase the sugar slightly. Remember to mix the ingredients gently to avoid overworking the flour, which can make the pudding dense. This dish pairs beautifully with Corn Cheese Custard Pie for a delightful meal.
Serving Suggestions
Serve warm as a comforting side dish alongside roasted meats or grilled vegetables. It also makes a great brunch item, paired with fresh fruit or a light salad like Heavenly Lime Salad. For a delicious dessert twist, top with a scoop of Pecan Praline Ice Cream for a sweet ending to your meal.
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 for about 15-20 minutes until warmed through. You can also microwave individual portions for quick reheating, but be careful not to overheat, as this can dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Momma'S Corn Pudding contains roughly 210 calories, with 4g protein, 46g carbohydrates, and 2g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 950mg per serving (41% 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 definitely use frozen corn! Just thaw it beforehand and drain any excess water. This will add a fresher flavor to your corn pudding. If using frozen, you might need to adjust the baking time slightly as it could take a bit longer to cook through.
What can I do if my corn pudding is too runny?
If your corn pudding turns out too runny, it may need a bit more flour or a longer baking time. You can also try adding an extra egg to help it set up better. If you notice it's still not firming up, bake it a few more minutes while keeping an eye on it.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture the night before and store it in the fridge. Just pour it into the casserole dish and bake it fresh before serving. This is a great option for busy days or family gatherings, making meal prep easier.
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).