Old-Fashioned Southern Corn Pudding
A comforting Southern corn pudding combining sweet corn, green peppers, and onions, enriched with eggs and milk, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Cut kernels from cobs to yield about 3 1/3 cups of corn.
- In a large skillet, melt butter or margarine.
- Add corn, green pepper, and onion. Cook and stir for 3 minutes.
- Remove from heat and set aside.
- In a mixing bowl, beat the eggs.
- Add milk, sugar, salt, and pepper; mix well.
- Combine the cooked corn mixture with the egg mixture.
- Stir in sliced cooked ham or diced chicken if using.
- Pour the mixture into a greased baking dish.
- Bake at 350°F (175°C) for about 45 minutes, or until set and golden on top.
Tips & Substitutions
For a sweeter flavor, consider adding a bit more sugar or using sweet corn. If you don't have fresh corn, canned or frozen corn can be used—just ensure to drain and thaw them appropriately. You can also substitute the green pepper with red or yellow bell pepper for a different taste. For an added twist, try incorporating herbs like thyme or basil.
Serving Suggestions
This corn pudding is a delicious side dish that pairs beautifully with grilled meats or a fresh salad. For a complete meal, serve it alongside some roasted vegetables or a classic dish like Peggy'S Dirty Rice. It's perfect for family gatherings or potlucks, and you can easily double the recipe for larger gatherings.
Storage & Reheating
Store any leftovers 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 warmed through. You can also microwave individual portions for a quicker option, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Southern Corn Pudding contains roughly 537 calories, with 12g protein, 120g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (182% of the Daily Value), iron (34% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1224mg per serving (53% 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 recipe ahead of time?
Yes, you can prepare the corn mixture and egg mixture separately a day in advance. Keep them covered in the refrigerator and combine them just before baking. This allows the flavors to meld nicely and saves time on the day you plan to serve it.
Is it possible to make this dish vegetarian?
Absolutely! Simply omit the ham or chicken and consider adding additional vegetables like zucchini or mushrooms for extra flavor and texture. You can also increase the amount of corn or add some cheese for a richer dish.
What can I serve with corn pudding?
Corn pudding is versatile and complements a variety of dishes. It pairs well with fried chicken, barbecued meats, or even a light fish like salmon. Consider serving it with a side of Creole Greens for a delicious, balanced meal.
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).