"Mom'S" Corn Pudding
Creamy and sweet corn pudding with a smooth texture and rich flavor, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Beat eggs, sugar, and salt with a fork.
- Add both types of corn to the egg mixture.
- Put cornstarch into the creamed corn can; fill with milk and stir to dissolve.
- Add the milk and cornstarch mixture to the egg and corn mixture.
- Stir in melted butter or margarine.
- Pour the mixture into an 8-inch square baking dish sprayed with Pam.
- Bake at 350°F for 1 hour until set.
Tips & Substitutions
For a creamier texture, consider using a combination of half-and-half and milk instead of just milk. You can also add a bit of grated cheese for extra flavor. If you want to reduce sugar, try using a natural sweetener like honey or maple syrup. Remember to use fresh ingredients for the best results, especially if you opt for homemade creamed corn.
Serving Suggestions
This corn pudding is perfect as a side dish for holiday meals or family gatherings. It pairs beautifully with roasted meats or a fresh salad. For a fun dessert twist, serve it alongside Joyce'S Ice Cream for a delightful contrast. You can also enjoy it as a vegetarian main dish with a side of sautéed greens.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover the dish with foil and warm it in a preheated oven at 350°F until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of "Mom'S" Corn Pudding contains roughly 537 calories, with 6g protein, 121g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (77% of the Daily Value) and iron (24% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1061mg per serving (46% 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 make this corn pudding ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just give it a good stir before pouring it into the baking dish and baking it. This can save time on busy days, especially during holidays.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water). These alternatives will help bind the ingredients while keeping the pudding moist.
Can I use frozen corn instead of canned corn?
Absolutely! You can use frozen corn, just make sure to thaw and drain it before adding it to the mixture. This will ensure the right consistency and flavor in your corn pudding.
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).