Old Virginia Corn Pudding
A classic Southern corn pudding with sweet corn, creamy eggs, and a hint of sugar, perfect as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- Mix the flour, sugar, salt, and pepper in a bowl.
- Add the corn to the dry ingredients and mix well.
- Beat the eggs in a separate bowl.
- Add the beaten eggs and milk to the corn mixture and stir until combined.
- Pour the mixture into a buttered casserole dish.
- Bake at 350°F (175°C) for 45 minutes or until the pudding is set and lightly golden.
Tips & Substitutions
For a creamier texture, consider using cream instead of milk. You can also add a cup of shredded cheese for extra flavor. If you're out of corn, frozen or canned corn can be used as substitutes. Adjust the sugar based on your preference; honey or maple syrup can be good alternatives. For additional depth, try adding a pinch of nutmeg or thyme.
Serving Suggestions
This corn pudding pairs beautifully with Southern-style dishes like fried chicken or barbecued ribs. It also makes a delightful side for a vegetarian meal, complementing salads or grilled vegetables. Consider serving it alongside a fresh herb salad or roasted potatoes for a well-rounded meal.
Storage & Reheating
Allow the corn pudding to cool completely before storing it in an airtight container in the refrigerator. It will last for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave in 30-second intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Old Virginia Corn Pudding contains roughly 452 calories, with 12g protein, 122g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (231% of the Daily Value), protein (23% of the Daily Value), and iron (23% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 475mg per serving (21% 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 corn pudding ahead of time?
Yes, you can prepare the corn pudding mixture a day ahead and store it in the refrigerator. Just remember to pour it into the casserole dish and bake it right before serving for the best texture. It can also be baked and reheated later.
Is there a gluten-free version of this recipe?
Yes, to make it gluten-free, simply substitute regular flour with a gluten-free flour blend. Be sure to check that all other ingredients, like baking powder or spices, are gluten-free as well.
Can I add vegetables to this corn pudding?
Absolutely! Chopped bell peppers, jalapeños, or even sautéed onions can add flavor and texture. Just make sure to sauté any raw vegetables first to ensure they cook properly during baking.
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).