Southern Corn(Corn Pudding)
A creamy, cheesy Southern corn pudding with rich flavors, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Combine all ingredients in a mixing bowl until well blended.
- Pour the mixture into a greased baking dish.
- Bake in a slow oven at 325°F (160°C) until the pudding is firm in the center, about 50 minutes.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you want a bit more flavor, add a pinch of cayenne pepper or some shredded cheese for richness. You can also substitute the fine cracker crumbs with crushed cornflakes or bread crumbs if needed. Make sure the corn is well-drained to avoid excess moisture in the pudding.
Serving Suggestions
Serve the corn pudding warm as a comforting side dish, perfect alongside fried chicken or grilled meats. It pairs beautifully with American recipes like Quick Blackberry Pie for dessert. For a complete meal, consider adding a fresh salad or roasted vegetables to balance the richness of the pudding.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pudding back in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual portions, but be careful not to overheat as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Corn(Corn Pudding) contains roughly 941 calories, with 13g protein, 125g carbohydrates, and 65g fat. It is an excellent source of dietary fiber (346% of the Daily Value), protein (26% of the Daily Value), and iron (22% of the Daily Value). It also contributes 97g of dietary fiber toward your daily target.
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 corn pudding ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just be sure to pour it into the baking dish and bake it just before serving. This way, you can enjoy the dish fresh without much hassle.
Can I use frozen corn instead of canned?
Absolutely! If using frozen corn, make sure to thaw and drain it well before mixing it into the batter. This will help maintain the right consistency in your pudding without extra moisture from the frozen corn.
Is this recipe suitable for vegetarians?
Yes, this corn pudding is vegetarian-friendly, as it contains no meat. However, if you are catering to vegans, you can replace the eggs with a flaxseed meal or a commercial egg substitute, and use plant-based milk instead of cream and milk.
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).