Virginia Corn Pudding
Virginia Corn Pudding is a creamy, sweet side dish with tender corn and rich vanilla, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Mix cream style corn, sugar, cornstarch, and salt in a large bowl.
- Add the beaten eggs, vanilla, milk, and melted butter to the mixture and stir well.
- Pour the mixture into a greased 8 x 8 x 2-inch baking pan.
- Bake at 400°F for 30 minutes until set and golden on top.
Tips & Substitutions
For a sweeter flavor, consider adding a touch of cinnamon or nutmeg to the mixture. You can substitute half of the milk with buttermilk for added tanginess. If you're looking for a gluten-free option, ensure that your cornstarch is certified gluten-free. This recipe is quite versatile; you can even add some sautéed onions or bell peppers for a savory twist.
Serving Suggestions
Serve the Virginia Corn Pudding warm as a side dish to complement roasted meats or alongside a fresh salad, such as Apple Slaw. It pairs beautifully with Horseradish Sauce For Ham, enhancing the overall meal experience. This dish can also be enjoyed as a comforting dessert, perhaps with a scoop of vanilla ice cream on top.
Storage & Reheating
Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual portions for convenience, but be sure not to overheat to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia Corn Pudding contains roughly 1451 calories, with 3g protein, 63g carbohydrates, and 121g fat. It is an excellent source of vitamin C (41% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1795mg per serving (78% 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?
Yes, you can use fresh corn! About 2 cups of fresh corn kernels will work well in place of the canned cream-style corn. Just be sure to blend it slightly to achieve a creamy consistency similar to the canned version.
Is there a dairy-free alternative for this recipe?
Absolutely! To make this recipe dairy-free, substitute the milk with almond milk or coconut milk, and use a plant-based butter alternative instead of regular butter. This way, you can still enjoy the delicious flavors while adhering to a dairy-free diet.
Can I make this dish 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 right before serving. This allows for a fresh, warm dish while saving you time during busy meal prep.
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).