New World Spanish Corn Pudding
A creamy, sweet corn pudding with warm cinnamon and vanilla flavors, perfect as a comforting side or dessert. Its smooth texture and rich taste make it appealing to both kids and adults, offering a nostalgic treat with a hint of spice that pairs well with various meals.
Ingredients
Instructions
- Blend thawed, uncooked corn with milk at high speed until liquid.
- If blender is not available, force through a strainer; set aside.
- Mix vanilla, sugar, margarine, cinnamon, and salt.
- Add beaten eggs and mix with corn mixture.
- Pour into an ungreased pan and bake at 350°F until firm, about 25 to 45 minutes.
- It will be soft set when done.
- Sprinkle with cinnamon while still hot if desired.
- Cool in the pan before serving.
- Serve cold.
Tips & Substitutions
For a creamier texture, use fresh corn instead of frozen. If you're looking for a dairy-free version, substitute the milk with almond milk and use coconut oil instead of margarine. Adding a touch of nutmeg can enhance the flavor profile, reminiscent of traditional American recipes. Ensure the corn is well blended for a smooth pudding, and adjust the sugar to your taste if you prefer it less sweet.
Serving Suggestions
This corn pudding can be enjoyed as a side dish or a dessert. It pairs beautifully with dishes like Baked Summer Squash or grilled meats. For a more indulgent treat, serve it with a scoop of Chocolate Ice Cream on the side. Garnish with a sprinkle of cinnamon or fresh herbs for added flavor and presentation.
Storage & Reheating
Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a microwave-safe dish and cover it to prevent drying out. Heat in short intervals, stirring occasionally, until warmed through. If you prefer, you can also reheat it in the oven at 350°F for about 15 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of New World Spanish Corn Pudding contains roughly 382 calories, with 4g protein, 32g carbohydrates, and 28g fat. It is a good source of vitamin C (17% 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 fresh corn instead of frozen?
Yes, fresh corn can be used instead of frozen. Just make sure to cut the kernels off the cob and blend them with the milk until smooth. This will give your pudding a fresher taste and a slightly different texture.
How do I know when the corn pudding is done baking?
The corn pudding is done when it is firm to the touch and the edges start to pull away from the sides of the pan. A toothpick inserted in the center should come out clean or with a few moist crumbs. It will also look slightly golden on top.
Can I make this recipe ahead of time?
Absolutely! You can prepare the corn pudding a day in advance. Just cover it well and refrigerate before baking. When ready to serve, allow it to come to room temperature before baking, or bake it straight from the fridge, extending the baking time as necessary.
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).