Old Kentucky Corn Pudding
Old Kentucky Corn Pudding is a creamy, comforting side dish with sweet corn and a rich custard flavor, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Melt butter in a small saucepan.
- Stir in Wondra flour, salt, and sugar.
- Add milk slowly, stirring constantly over low heat until mixture thickens and boils.
- Stir in drained canned corn.
- Fold in well beaten eggs.
- Pour into a greased 1-quart casserole and set in a pan of hot water.
- Bake at 375°F for 15 minutes.
- Lower temperature to 350°F and continue baking about 30 minutes until set.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute fresh corn if available; just make sure to cook it briefly before adding. If you're in a pinch, regular all-purpose flour can replace Wondra flour, though it may result in a slightly different consistency. This dish can be enjoyed as a side, similar to how you'd serve it with Chili And Cheese Rice Casserole.
Serving Suggestions
Old Kentucky Corn Pudding pairs beautifully with grilled meats or roasted vegetables. It can be a delightful addition to holiday meals or family gatherings. Consider serving it alongside dishes like Cracker Drops or a fresh salad for a balanced meal. A drizzle of melted butter on top can enhance its flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions for 1-2 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Old Kentucky Corn Pudding contains roughly 954 calories, with 4g protein, 45g carbohydrates, and 86g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1326mg per serving (58% 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?
Yes, frozen corn is a great alternative! Just thaw and drain it before adding it to the mixture. This will help maintain the texture and flavor of the pudding.
Is this dish suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly, as it contains no meat products. It's a great addition to vegetarian recipes and can be enjoyed by everyone.
How can I adjust the sweetness of the pudding?
If you prefer a less sweet dish, you can reduce the sugar to 1/2 tablespoon or omit it entirely. The natural sweetness from the corn should still provide a pleasant flavor.
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).