New Orleans Corn Pudding
Creamy, sweet corn pudding with a hint of cinnamon, perfect as a comforting side dish or holiday treat, appealing to those who love rich, flavorful comfort foods.
Ingredients
Instructions
- Heat butter and sugar in a saucepan until sugar is dissolved.
- Stir in flour and mix well.
- Remove from heat and gradually stir in milk.
- Add well-beaten eggs and baking powder; mix well.
- Add frozen corn and spoon the mixture into a greased baking pan.
- Bake at 350°F (175°C) for 70 minutes or until the pudding is firm.
- Combine brown sugar and cinnamon; sprinkle over the top of the casserole.
- Drizzle melted butter over the top and return to oven for 5 minutes.
Tips & Substitutions
For a creamier texture, consider using fresh corn instead of frozen. If you're out of brown sugar, white sugar mixed with a bit of molasses can serve as a substitute. Ensure the butter is melted but not browned to avoid altering the flavor. This recipe can also be adapted for a vegetarian version by using plant-based butter and milk.
Serving Suggestions
New Orleans Corn Pudding makes a delightful side dish for any meal. It's perfect alongside Southern classics like fried chicken or smoked brisket. For a cozy brunch, serve it with a fresh salad or pair it with Eggnog Cherry Pound Cake for dessert. This dish also complements hearty soups during cooler months.
Storage & Reheating
To store leftovers, let the corn pudding cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, place it in a preheated oven at 350°F until warmed through, or microwave in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Corn Pudding contains roughly 510 calories, with 10g protein, 112g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (151% of the Daily Value), calcium (22% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron and vitamin C. It also contributes 42g 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 use fresh corn instead of frozen?
Yes, fresh corn can be used instead of frozen. You'll need about 4 cups of fresh corn kernels. Just ensure to cook them slightly before adding to the mixture to release some moisture and enhance the flavor.
How can I make this recipe ahead of time?
You can prepare the corn pudding mixture a day in advance and store it in the refrigerator. Just remember to bake it fresh on the day you plan to serve it for the best texture and flavor.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the other ingredients, like baking powder, for gluten-free certification to keep the dish entirely gluten-free.
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).