Squash And Corn Pudding
A comforting squash and corn pudding featuring sweet corn, tender summer squash, and aromatic spices, perfect as a side dish or light main for family dinners.
Ingredients
Instructions
- Melt butter in a saucepan.
- Saute slivered green pepper until soft.
- Add flour to the saucepan and stir until well blended with the butter.
- Beat egg and milk together in a separate bowl.
- Combine the egg and milk mixture with the pepper-flour mixture and add sugar, salt, and mace.
- Fold in the cooked corn and drained, mashed squash.
- Turn the mixture into a baking dish.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're short on fresh corn, frozen corn can be a great substitute; just thaw and drain before using. Adding grated cheese can enhance the flavor, so feel free to fold in some sharp cheddar or mozzarella. For a twist, try incorporating herbs like thyme or basil, which complement the dish well.
Serving Suggestions
This dish pairs beautifully with grilled chicken or fish, making it a great side for a summer barbecue. You can also serve it alongside a fresh green salad or some crusty bread for a complete meal. For a vegetarian option, consider pairing it with Hedy'S Herb Curry Dip for a flavorful contrast.
Storage & Reheating
Allow the squash and corn pudding to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Corn Pudding contains roughly 582 calories, with 10g protein, 96g carbohydrates, and 19g fat. It is an excellent source of iron (24% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 762mg per serving (33% 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 in this recipe?
Yes, you can use frozen corn as a substitute for fresh corn. Just make sure to thaw and drain it well before adding it to the mixture to avoid excess moisture. This will help maintain the texture of the pudding.
How can I make this dish gluten-free?
To make this squash and corn pudding gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. Both options will work well to thicken the mixture without compromising flavor.
Can I add other vegetables to the pudding?
Absolutely! Feel free to get creative by adding other vegetables like zucchini, chopped spinach, or even diced tomatoes. Just make sure to adjust the cooking time slightly if using vegetables that release more moisture.
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).