Pleasant Hill Corn Pudding
A creamy, sweet corn pudding with a rich texture and subtle sweetness, perfect for family dinners or holiday gatherings, showcasing fresh or frozen corn flavors.
Ingredients
Instructions
- Preheat oven to 325°F.
- Grease a shallow 1 1/2-quart baking dish.
- Combine butter, flour, sugar, and salt in a bowl; mix until smooth.
- Stir in eggs.
- Stir in corn and milk.
- Pour the mixture into the prepared dish.
- Place the dish in a larger baking pan and pour boiling water into the larger pan halfway up the sides of the dish.
- Bake for 30 minutes; stir the pudding.
- Bake for an additional 25 to 30 minutes, or until a knife inserted in the center comes out clean.
- Cool for 10 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or sour cream to the batter. If fresh corn is unavailable, canned corn can be used as a substitute, but be sure to drain it well. To enhance the flavor, add a pinch of cayenne or paprika. This dish is similar to Company Corn Pudding, making it a delightful side for any meal.
Serving Suggestions
This corn pudding is a versatile side dish that pairs beautifully with grilled meats or roasted vegetables. Consider serving it alongside a fresh salad for a complete meal. For a comforting twist, it can also be enjoyed as a main dish, similar to hearty vegetarian recipes. A dollop of sour cream or a sprinkle of fresh herbs on top can elevate the presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in a 350°F oven until heated through, or microwave in short intervals, stirring occasionally. Avoid overheating to prevent the pudding from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Pleasant Hill Corn Pudding contains roughly 808 calories, with 2g protein, 20g carbohydrates, and 81g fat. Note that it is relatively high in sodium, at 1182mg 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 make this recipe ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. When ready to bake, pour it into the greased dish and bake as directed. Just be sure to adjust the baking time as needed since the mixture will be cold.
What can I substitute for milk?
If you're looking for a dairy-free option, almond milk or oat milk can be used as a substitute. For a richer flavor, consider using coconut milk or cashew milk. Just be mindful of the sweetness level, as some non-dairy milks can be sweeter than regular milk.
Can I add cheese to the corn pudding?
Absolutely! Adding shredded cheese such as cheddar or Monterey Jack can create a deliciously cheesy version of this pudding. Mix it in with the corn and milk for a savory twist that complements the sweetness of the corn.
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).