Old-Fashioned Corn Pudding
A creamy, sweet corn pudding with a rich, custardy texture, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a casserole dish with butter.
- Mix the cream-style corn, eggs, sugar, salt, and Carnation milk in a bowl until well combined.
- Pour the mixture into the greased casserole dish.
- Place the casserole in a pie pan with a cup of water in the pan.
- Bake in the oven for 1 hour or until the pudding is set in the middle and browned on top.
- Remove from oven and cover with a lid.
- Let stand on the stove for 10 to 15 minutes before serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of Carnation milk. If you prefer a touch of sweetness, add a bit of vanilla extract or cinnamon. To enhance flavors, mix in sautéed onions or bell peppers. If you're out of sugar, honey or maple syrup can be great alternatives. Ensure you mix the ingredients thoroughly to avoid any lumps in your corn pudding.
Serving Suggestions
This corn pudding pairs beautifully with grilled meats or roasted vegetables for a satisfying meal. Consider serving it alongside a fresh salad or a comforting bowl of soup for a complete dinner. For a delightful brunch, enjoy it with a side of Raspberry Delights or a fruit salad to balance the richness.
Storage & Reheating
Store any leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick snack, but be sure to cover it to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Corn Pudding contains roughly 35 calories, with 1g protein, 9g carbohydrates, and 0g fat. It is a good source of vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 1168mg per serving (51% 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 frozen corn instead of canned corn?
Yes, you can substitute frozen corn for canned. Just make sure to thaw and drain it before mixing with the other ingredients. This will maintain the right consistency and flavor in your corn pudding.
Is there a gluten-free version of this corn pudding?
This recipe is naturally gluten-free as it contains no flour or gluten-based ingredients. However, always double-check labels on canned products to ensure they are certified gluten-free if you have dietary restrictions.
Can I make this dish ahead of time?
Absolutely! 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 follow the baking instructions. This makes for a convenient side dish when entertaining.
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).