Trisha'S Corn Pudding
Creamy, sweet corn pudding with rich flavors of butter and eggs, perfect as a comforting side dish or holiday centerpiece for family gatherings.
Ingredients
Instructions
- Mix margarine, flour, sugar, and salt over medium heat until well combined.
- Add canned milk and water, stirring constantly until the mixture is smooth.
- Add corn and mix well with a whisk. Remove from heat.
- Add beaten eggs and mix thoroughly with a whisk.
- Grease a 9 x 13-inch pan.
- Pour the mixture into the prepared pan.
- Bake uncovered at 350°F for 45 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're looking for a gluten-free alternative, substitute the plain flour with a gluten-free all-purpose blend. To enhance the dish, add a sprinkle of black pepper or diced jalapeños for a kick. Mixing in some shredded cheese can also elevate the taste, making it a delightful side for summer gatherings.
Serving Suggestions
This corn pudding is a perfect side dish for barbecues or holiday meals. It pairs beautifully with grilled meats or can be served alongside a fresh salad, like Luscious Salad, for a light meal. Additionally, consider drizzling some honey or maple syrup on top for a sweet twist. It also complements American recipes featuring hearty proteins.
Storage & Reheating
Store any leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F for about 20 minutes or until warmed through. You can also microwave individual portions for a quick snack, just be careful not to overheat as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Trisha'S Corn Pudding contains roughly 723 calories, with 9g protein, 82g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (69% of the Daily Value) and iron (25% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1305mg per serving (57% 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 in this recipe. Just make sure to thaw and drain it before adding it to the mixture. This will help maintain the desired texture and flavor of the corn pudding.
What can I serve with corn pudding?
Corn pudding pairs well with a variety of dishes, including roasted chicken or grilled steak. For a vegetarian option, serve it alongside Summer Potluck Potato And Green Bean Salad(Very Pleasant Change). It also makes a great addition to a potluck spread or family gathering.
Can I make this recipe ahead of time?
Absolutely! You can prepare the corn pudding mixture a day in advance and store it in the refrigerator. When you're ready to bake, pour it into the greased pan and bake as directed. This makes it a convenient option for gatherings, ensuring you have one less dish to prepare on the day of the event.
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).