Star Corn Pudding
Star Corn Pudding combines sweet corn and tender tomatoes in a savory baked dish with a creamy onion-flavored sauce, perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Saute chopped onion in butter until limp.
- Blend in flour.
- Gradually add milk, stirring constantly, until smooth and thick.
- Stir slowly into slightly beaten eggs.
- Add canned corn, salt, and pepper.
- Wash and core tomatoes.
- Cut 3 times across the blossom end of each tomato, within 3/4 inch of the stem end.
- Place tomatoes in a shallow 1 1/2-quart baking dish and open the segments.
- Pour the corn mixture around the tomatoes.
- Place the dish in a pan of hot water and bake at 350°F for about 40 minutes.
- Garnish with parsley, if desired.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or basil in the corn mixture. If you don't have canned corn, frozen corn can be substituted; just thaw it first. For a creamier texture, try adding a splash of heavy cream along with the milk. Pair this dish with a fresh side salad or a light soup for a complete meal.
Serving Suggestions
Serve Star Corn Pudding warm as a side dish alongside grilled meats or roasted vegetables. It also pairs well with a light tomato salad or a refreshing peach cream salad for a delightful summer meal. Garnish with fresh parsley for an added pop of color and flavor.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the corn pudding in a preheated oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions for a quicker option, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Star Corn Pudding contains roughly 393 calories, with 10g protein, 80g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and iron (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1287mg 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 fresh corn instead of canned corn?
Yes, you can use fresh corn! Simply cut the kernels off 2-3 ears of corn and add them to the mixture. Fresh corn will provide a sweeter flavor and a nice crunch to the pudding.
Is it possible to make this recipe in advance?
Absolutely! You can prepare the corn mixture and assemble the dish a day ahead. Just cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
Can I add cheese to this recipe?
Yes, adding cheese can enhance the flavor! A cup of shredded cheddar or Monterey Jack mixed into the corn pudding before baking will create a deliciously cheesy version. Just adjust the seasoning to balance the added saltiness.
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).