Quick Corn Pudding
Quick Corn Pudding is a creamy, savory side dish blending sweet corn with rich butter and sour cream, perfect for family dinners or potlucks.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the mixture into a baking dish.
- Bake at 350°F for 1 hour until golden and set.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or diced jalapeños to the mixture. If you're out of Jiffy mix, you can substitute with homemade cornbread mix using flour, cornmeal, baking powder, and sugar. To enhance the sweetness, a tablespoon of sugar can be included. Always ensure the eggs are well beaten for a fluffy texture in the final dish.
Serving Suggestions
This corn pudding makes a delightful side for grilled meats or roast chicken. It pairs beautifully with American recipes like barbecue ribs or a fresh green salad for a balanced meal. Consider serving it with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
Storage & Reheating
Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through, or microwave individual portions on medium power for 1-2 minutes. Cover with a damp paper towel in the microwave to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Corn Pudding contains roughly 1625 calories, with 25g protein, 270g carbohydrates, and 52g fat. It is an excellent source of protein (50% of the Daily Value), calcium (45% of the Daily Value), and iron (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1628mg per serving (71% 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 corn pudding mixture a day in advance and store it in the refrigerator. Just give it a good stir before pouring it into the baking dish and baking. This allows the flavors to meld together nicely.
Can I freeze corn pudding?
Absolutely! Once cooled, wrap the corn pudding tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F until heated through.
What can I substitute for sour cream?
If you're looking for a substitute for sour cream, plain Greek yogurt works wonderfully in this recipe. It provides a similar tangy flavor and creamy texture. Alternatively, you can use buttermilk or a mixture of milk and vinegar as a substitute.
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).