Mother'S Corn Pudding
Creamy and sweet corn pudding with a rich buttery flavor, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Combine the cream-style corn and flour in a mixing bowl.
- Add the milk, butter, sugar, salt, and pepper to the mixture.
- Stir in the beaten eggs until well blended.
- Pour the mixture into a 2-quart casserole dish.
- Bake at 350°F (175°C) for about 45 to 60 minutes, until set and golden on top.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute the butter with olive oil for a lighter version. If you want to add more flavor, try mixing in some chopped green onions or shredded cheese, which pairs beautifully with this corn pudding. Ensure to mix the ingredients well for an even bake.
Serving Suggestions
Serve this corn pudding warm as a comforting side dish alongside grilled meats or roasted vegetables. It also pairs well with a fresh salad or can be enjoyed as a light vegetarian main dish. For a complete meal, try it with a side of Summer Sausage Pasta Salad for a delightful contrast of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pudding in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave in short intervals, stirring in between for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Corn Pudding contains roughly 419 calories, with 8g protein, 89g carbohydrates, and 5g fat. It is an excellent source of vitamin C (57% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1937mg per serving (84% 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. When ready to bake, simply pour it into the casserole dish and bake as directed, adding a few extra minutes if needed to ensure it's heated through.
What can I substitute for the eggs in this recipe?
You can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water for each egg and let it sit for a few minutes until it thickens, then add it to your mixture.
Is this recipe suitable for freezing?
Yes, this corn pudding can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake as instructed.
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).