Yummy Corn Pudding
A creamy, sweet corn pudding with nutmeg, perfect as a comforting side dish or dessert for family gatherings and holiday dinners.
Ingredients
Instructions
- Combine the cream-style corn and beaten eggs; mix well.
- Add evaporated milk, milk, and melted margarine; mix together.
- In a separate bowl, mix sugar, flour, and ground nutmeg.
- Add the dry mixture to the corn mixture and stir well.
- Add vanilla to the mixture.
- Pour the mixture into a greased 1.5-quart casserole dish.
- Bake in a 375°F oven for 35 to 45 minutes until set and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of evaporated milk. You can substitute melted butter for margarine, and for a hint of sweetness, add a tablespoon of sugar to the dry mixture. If you like a bit of spice, try adding cinnamon or cardamom along with the nutmeg. This dish is versatile and can easily be adapted to your taste preferences.
Serving Suggestions
Yummy Corn Pudding makes a delightful side dish at family gatherings and pairs beautifully with Chicken Diable or any roasted meats. Serve it warm, garnished with fresh herbs like parsley or chives. For a complete meal, consider pairing it with a fresh salad or steamed vegetables. It’s also a great complement to brunch menus as a comforting option.
Storage & Reheating
Store any leftovers 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 for about 15-20 minutes, or until warmed through. You can also microwave individual portions for 1-2 minutes, stirring in between for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Yummy Corn Pudding contains roughly 602 calories, with 5g protein, 55g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (32% of the Daily Value), and a good source of iron and protein. It also contributes 9g 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 recipe ahead of time?
Yes, you can prepare the corn pudding mixture a day in advance and store it in the refrigerator. Just remember to bake it just before serving to ensure it's warm and fluffy. This makes it a convenient option for busy days or special occasions.
Can I use frozen corn instead of canned?
Absolutely! You can substitute frozen corn for the cream-style corn. Just thaw and drain it before adding to the mixture. This will give you a fresher taste, and adjusting the seasoning may be necessary as frozen corn can be less sweet than canned.
What can I do if the pudding is too watery?
If your corn pudding turns out watery, it may be due to excess liquid in the corn or not enough flour. You can add a bit more flour next time, or if it's already cooked, consider baking it a bit longer to help set the mixture. A sprinkle of breadcrumbs on top during the last few minutes of baking can also help absorb excess 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).