I was searching for a side dish for our upcoming Easter family dinner until I stumbled upon this corn pudding dish on social media. This dish caught my attention because corn is one of my favorite ingredients. I also found it interesting that it uses two types of corn: whole kernels and creamed style. There are different kinds of corn puddings out there, but this specific recipe is a simple one consisting of easy to find ingredients. In this recipe, the whole kernels and creamed style corn are baked in a mixture of milk and eggs. The result is the perfect side dish to accompany a special dinner like Easter, Christmas or Thanksgiving. The taste and texture is just perfect and the dish is not too sweet. The best part, as a corn lover, is that I can taste the corn in every bite. Although this is a side dish, I also like to have it as a snack. Enjoy!

Cooking Tips for Perfect Corn Pudding

To achieve the best corn pudding, make sure to drain the whole kernel corn well before mixing it into the batter. Excess moisture can lead to a soggy texture, which is not ideal. If you prefer a creamier consistency, consider adding a bit more creamed corn than the recipe suggests. Another helpful tip is to beat the eggs thoroughly before combining them with the milk. This helps to incorporate air into the mixture, resulting in a light and fluffy pudding. Baking your corn pudding in a preheated oven is essential, as it ensures even cooking. Keep an eye on the baking time and check for doneness by inserting a knife into the center; it should come out clean when fully cooked.

Serving Suggestions

Corn pudding is versatile and can pair well with a variety of main dishes. It goes wonderfully alongside roasted meats like turkey, ham, or chicken. If you want to add some color to your plate, consider serving it with a fresh salad or steamed vegetables. For a cozy family dinner, a hearty bowl of chili makes an excellent companion to corn pudding. You can also top it with a sprinkle of fresh herbs like parsley or chives for an added touch of flavor and presentation. Don’t forget that corn pudding can be enjoyed as a snack. Simply warm it up and enjoy it with tortilla chips or even as a filling breakfast option with a side of eggs.

Storage Instructions and Reheating

Storing leftover corn pudding is easy. Allow it to cool completely before transferring it to an airtight container. It can be kept in the fridge for up to four days. If you want to keep it longer, consider freezing it. Just make sure to wrap it tightly in plastic wrap, then place it in a freezer-safe container. When you are ready to enjoy it again, thaw it in the refrigerator overnight. To reheat, you can use the oven or microwave. For the oven, preheat it to 350 degrees Fahrenheit and cover the pudding with foil to prevent drying out. Heat for about 20-25 minutes or until warmed through. In the microwave, warm individual portions in short intervals, stirring in between to ensure even heating. This way, your corn pudding stays delicious and ready to enjoy.

Frequently Asked Questions

What can I substitute for the eggs in this corn pudding recipe?

You can use flax eggs as a substitute if you’re looking for a vegan option. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg and let it sit for a few minutes until it thickens.

How should I store leftover corn pudding?

Store any leftovers in an airtight container in the refrigerator for up to three days. You can reheat it in the oven or microwave, but make sure to cover it to prevent it from drying out.

Can I make this corn pudding ahead of time?

Yes, you can prepare the mixture a day in advance and store it in the fridge. Just pour it into your baking dish and pop it in the oven when you’re ready to serve.

What are some good side dishes to serve with corn pudding?

Corn pudding pairs wonderfully with roasted meats like ham or turkey, and it also goes great with green salads or steamed vegetables. It adds a nice touch to any holiday meal or family gathering.

What common mistakes should I avoid when making corn pudding?

Make sure to drain the whole kernel corn well to prevent sogginess. Also, overmixing the batter can lead to a dense texture, so mix just until combined for the best results.

Corn Pudding

Liza Agbanlog

Corn pudding is a creamy, sweet treat that’s bursting with corn flavor. With a soft texture and simple ingredients, it’s a comforting dish everyone will love.

5 from 1 vote

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Side Dish

Servings servings

Calories 210 kcal

Ingredients

4 eggs, at room temperature
1/3 cup butter, melted
¼ cup white sugar
1 teaspoon vanilla extract
Pinch of salt
1/2 cups milk
4 tablespoons cornstarch
1 can (341 ml) whole kernel corn, drained
1 can (398 ml) can cream-style corn

Instructions

Preheat oven to 400 degree F. Grease an 8-inch square glass baking dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, vanilla and salt; beat well. Set aside.
Pour milk in a liquid measuring cup. Add cornstarch and whisk until cornstarch is dissolved. Whisk in cornstarch/milk mixture into the egg mixture. Stir in corn and creamed corn; mix well.
Pour mixture into prepared baking dish and bake for 1 hour.

Notes

Recipe adapted: allrecipes.com

Nutrition

Calories: 210kcalCarbohydrates: 27gProtein: 6gFat: 9gSaturated Fat: 5gCholesterol: 150mgSodium: 300mgFiber: 1gSugar: 5g

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