Raffa Corn Pudding
A creamy, savory corn pudding with a light, fluffy texture and rich buttery flavor, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Beat egg yolks until well blended.
- Add creamed corn, cornstarch, scalded milk, salt, pepper, Accent, and melted butter to the egg yolks. Mix thoroughly.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the corn mixture.
- Pour the mixture into a greased casserole dish.
- Place the casserole dish in a pan of water to create a water bath.
- Bake at 350°F (175°C) for 1 hour or until set.
Tips & Substitutions
To enhance the flavor of the Raffa Corn Pudding, consider adding fresh herbs like chives or parsley. If you're looking for a lower-calorie option, substitute half of the melted butter with applesauce. For a gluten-free version, ensure your cornstarch is certified gluten-free. Make sure to beat the egg whites until they form stiff peaks for the best texture.
Serving Suggestions
Serve Raffa Corn Pudding alongside grilled meats or as a hearty vegetarian dish for a complete meal. It pairs beautifully with Warm Spinach Dip for a delightful side spread. You can also garnish with fresh herbs or a sprinkle of paprika for added color and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil to prevent drying out, or microwave in short intervals until warmed through. This dish can also be enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Raffa Corn Pudding contains roughly 251 calories, with 6g protein, 59g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (80% of the Daily Value) and vitamin C (74% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1288mg per serving (56% 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 creamed corn?
Yes, you can use frozen corn, but you'll need to blend it with some cream or milk to achieve a similar consistency to creamed corn. Adjust the cornstarch as needed to maintain the right texture.
How do I know when the corn pudding is done?
The corn pudding is done when it is set and slightly golden on top. You can test by inserting a knife in the center; it should come out clean when the pudding is fully cooked.
Can I make this ahead of time?
Absolutely! You can prepare the corn mixture a day in advance and store it in the refrigerator. On the day of serving, simply fold in the beaten egg whites and bake it fresh for the best texture.
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).