Painless Corn Pudding
A creamy and flavorful corn pudding with green onions and red peppers, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease an 8-inch square baking dish.
- Saute chopped green onion tops and red pepper in oleo for 3 to 5 minutes.
- In a bowl, combine the cooked onion and pepper with milk, half and half, beaten eggs, sugar, and drained corn.
- Pour the mixture into the prepared baking dish.
- Place the baking dish in a larger pan, and pour 1 inch of boiling water into the outer pan to create a water bath.
- Bake at 350°F for 40 minutes.
- Remove from water bath and serve.
Tips & Substitutions
For a richer flavor, consider using fresh corn instead of canned. You can substitute the oleo with butter for a more traditional taste. If you're looking to lighten the dish, you can replace half of the half and half with additional milk. Adding a pinch of cayenne pepper can also enhance the overall flavor. This corn pudding is a fantastic side dish that pairs beautifully with American recipes.
Serving Suggestions
Serve this corn pudding warm as a comforting side dish for holiday meals or casual gatherings. It pairs well with grilled meats or roasted vegetables. For a complete meal, consider serving it alongside a fresh salad or with a slice of Mandi'S Peanut Butter Cake for dessert. It's a versatile dish that complements many flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat in 30-second intervals until warmed through. You can also reheat in the oven at 350°F for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Painless Corn Pudding contains roughly 238 calories, with 5g protein, 47g carbohydrates, and 4g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 966mg per serving (42% 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 can be a great alternative to canned corn. Just make sure to thaw and drain it before adding to the mixture. This will help maintain the right texture in your corn pudding.
Is there a way to make this dish dairy-free?
Absolutely! You can use unsweetened almond milk or oat milk in place of milk and half and half. For the oleo, make sure to choose a dairy-free margarine. This allows you to enjoy a delicious corn pudding while adhering to dietary restrictions.
Can I add cheese to this recipe?
Yes, adding cheese can give the corn pudding a delightful creaminess. Consider mixing in shredded cheddar or mozzarella before baking. Just remember that adding cheese will change the flavor profile, making it richer and more savory.
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).