Potluck Corn Pudding
Creamy, flavorful corn pudding with a crispy crust, perfect for potlucks and family gatherings, offering comforting flavors of sweet corn and buttery richness.
Ingredients
Instructions
- Brush a 3-quart shallow dish or pan generously with some of the melted butter.
- In a mixing bowl, combine cornbread mix, drained corn kernels, cream-style corn, sour cream, and melted butter; mix with a spoon until well blended.
- Pour the mixture into the prepared pan.
- Place on the center shelf of the oven and bake at 350°F until the top is golden and crusty and a knife inserted comes out clean, about 50 to 55 minutes.
- Remove from the oven and let cool for 5 to 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or diced jalapeños to the mixture. If you don't have sour cream, plain Greek yogurt works as a great substitute. Ensure the butter is cooled to prevent curdling when combined with other ingredients. Mixing until just blended helps maintain a light texture in your corn pudding, similar to the lightness found in American recipes.
Serving Suggestions
This corn pudding pairs beautifully with No Cholesterol Deviled Eggs for a delightful potluck spread. Serve it alongside grilled meats or a fresh salad for a well-rounded meal. It's also a fantastic addition to holiday gatherings, complementing dishes like roasted turkey or ham.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and bake covered for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions for about 1-2 minutes, checking to ensure it's warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Potluck Corn Pudding contains roughly 660 calories, with 8g protein, 69g carbohydrates, and 41g fat. It is an excellent source of vitamin A (35% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 609mg per serving (26% 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 corn?
Yes, frozen corn can be used in place of canned corn. Just make sure to thaw and drain it well before adding it to the mixture. This will help maintain the texture and flavor of the dish, ensuring it turns out delicious.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. When ready to bake, simply pour it into the prepared dish and bake as directed. This makes it a great option for busy days or special occasions.
Can I add other vegetables to the corn pudding?
Certainly! Feel free to incorporate diced bell peppers, green onions, or even spinach for added nutrition and flavor. Just be mindful not to add too much liquid, as it can affect the final texture of the pudding.
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).