Nana'S Corn Pudding
Creamy, sweet corn pudding with a rich, custard-like texture and golden browned top, perfect as a comforting side dish for family dinners or holidays.
Ingredients
Instructions
- Pour creamed corn into a greased glass casserole dish.
- Add eggs one at a time and beat into the corn mixture.
- Add sugar and mix well with a fork until blended.
- Add canned milk and beat in flour with a fork.
- Dot the mixture with butter.
- Bake at 350°F for about 45 minutes until pudding is brown and bubbly.
- Let set for about 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider using fresh corn instead of canned. If you want a slightly healthier option, substitute half of the sugar with honey or maple syrup. You can also replace canned milk with unsweetened almond milk for a lighter version. Ensure the butter is evenly dotted on top for optimal browning. This dish can easily be doubled for larger gatherings.
Serving Suggestions
Nana's Corn Pudding is a delightful side that pairs beautifully with grilled meats or a fresh salad like Rosemarie Salad. It's perfect for family gatherings and potlucks, complementing dishes like Family Reunion Potato Salad. Serve it warm as a comforting side dish or as a unique addition to your holiday table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be cautious of overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Nana'S Corn Pudding contains roughly 894 calories, with 24g protein, 257g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (570% of the Daily Value), iron (51% of the Daily Value), and protein (49% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 160g of dietary fiber toward your daily target.
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 recipe ahead of time?
Yes, you can prepare the corn pudding mixture a day in advance and store it in the refrigerator. Just be sure to add the butter on top right before baking. It may require a few extra minutes in the oven if baked straight from the fridge.
What can I do if the pudding is too runny?
If your corn pudding is too runny, consider adding a bit more flour or letting it bake a little longer. The edges should be set and slightly browned for the right texture. Remember, it will firm up as it cools.
Can I use frozen corn instead of canned?
Yes, you can use frozen corn, but make sure to thaw and drain it well before using. This prevents excess moisture that could affect the pudding's consistency. Frozen corn can provide a fresher taste in your dish.
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).