Sally'S Corn Pudding
Creamy and savory corn pudding combines sweet corn, green pepper, and onion, offering a comforting side perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the mixture into a buttered casserole dish.
- Top with cracker crumbs and dot with butter.
- Bake at 350°F (175°C) for 30 minutes until golden and hot.
Tips & Substitutions
For a creamier texture, consider adding a beaten egg to the mixture. You can also substitute the green pepper with diced jalapeños for a spicy kick. If you don't have evaporated milk, whole milk or cream can work as alternatives. For a crunchy topping, use panko breadcrumbs instead of cracker crumbs, which can enhance the dish's texture.
Serving Suggestions
Sally's Corn Pudding makes an excellent side dish for roasted meats or grilled vegetables. It pairs beautifully with Mom'S Angel Roll for a comforting meal. Serve it alongside a fresh salad or on a buffet table during gatherings. For a complete vegetarian meal, consider serving it with a hearty bean dish or a grain salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pudding in an oven-safe dish and cover with foil. Bake at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sally'S Corn Pudding contains roughly 299 calories, with 5g protein, 39g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 1828mg per serving (79% 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, you can substitute frozen corn for canned corn. Just make sure to thaw and drain the frozen corn before mixing it with the other ingredients. This will help maintain the right texture in the pudding.
How can I make this dish dairy-free?
To make Sally's Corn Pudding dairy-free, use a plant-based milk such as almond or coconut milk instead of evaporated milk. Ensure that the butter used for greasing the dish is also dairy-free, or use a dairy-free margarine.
Can I make this ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the casserole dish and bake it right before serving. This is a great time-saver for holiday gatherings or dinner parties.
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).