Corn Pudding
A creamy, sweet, savory, buttery, salty, eggy corn casserole for an easy holiday side dish.
A creamy, sweet, savory, buttery, salty, eggy corn casserole for an easy holiday side dish.
- 4 tablespoons cornstarch
- 1/2 cup sugar
- 1/2 teaspoon dry mustard
- 1 teaspoon dried minced onion
- 1 1/2 teaspoons seasoning salt
- 12 oz corn niblets (drained or thawed from frozen)
- 34 oz creamed corn ((two 17-oz. cans))
- 5 large eggs (lightly beaten, or 1 1/4 cups liquid egg substitute)
- 1/2 cup milk (- (i have used skim, 1%, and 2% and all hav
- 1/2 cup melted butter (margarine or vegetable oil spread (like smart balance))
- Carbohydrate 7.02127961452327 g
- Cholesterol 176.25 mg
- Fat 4.44690547074031 g
- Fiber 0.57832625387505 g
- Protein 6.0411207807711 g
- Saturated Fat 1.34266209189785 g
- Serving Size 1 1 Serving (159g)
- Sodium 2759.17758901635 mg
- Sugar 6.44295336064822 g
- Trans Fat 0.713106051612767 g
- Calories 89 calories
Step-by-step
- Preheat oven to 400°F.
- Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
- In a large bowl, combine the corn and eggs.
- In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion.
- Add this mixture to the corn mixture, and stir to combine.
- Stir in the milk and melted butter.
- Pour the mixture into the prepared dish.
- Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.
My Go-To Corn Pudding: A Simple Holiday Side Dish
As a busy working mom, I’m always on the lookout for recipes that are both delicious and easy to make. Holiday gatherings can be stressful enough without spending hours in the kitchen. That’s why this corn pudding recipe has become a staple in my home. It's incredibly versatile, adaptable to different dietary needs, and always a crowd-pleaser. The creamy texture, the subtle sweetness balanced by a hint of savory spice – it's the perfect complement to any holiday meal, from Thanksgiving turkey to Christmas ham.
What I love most about this recipe is its simplicity. No complicated techniques or obscure ingredients are needed. The ingredients are pantry staples, readily available in most grocery stores. And the preparation? A breeze! You can whip it up in minutes, letting the oven do most of the work. I've experimented with different types of milk – skim, 1%, 2% – and honestly, they all work wonderfully. Feel free to use whatever you have on hand. Similarly, I've substituted margarine or even a vegetable oil spread for the butter, and the results have always been fantastic. The flexibility of this recipe allows for customization to your taste preferences and any dietary restrictions.
This corn pudding isn’t just about convenience; it’s about the taste. That perfect balance of sweet and savory is what makes it so addictive. The slight tang from the mustard, the warmth of the onion, and the comforting creaminess—it's a symphony of flavors that everyone seems to enjoy. I've served it to picky eaters, seasoned foodies, and everyone in between, and it’s always a hit. The beautiful golden-brown top, achieved through the perfect baking time, adds an appealing visual element to the already delectable dish.
Beyond the holidays, this corn pudding is a versatile side dish for any occasion. It's perfect for potlucks, family dinners, or even a casual weeknight meal. Its easy preparation and delightful taste make it a winner regardless of the season. Honestly, I've been known to make it just for myself on a lazy Sunday afternoon. It’s that good!
The beauty of cooking, I've found, lies not just in creating delicious food but also in the memories we create around it. This corn pudding has become more than just a recipe for me; it’s a tradition, a comforting element in our family gatherings, a symbol of warmth and togetherness. And that, I believe, is what makes it truly special.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Cheese please: Stir in some shredded cheddar or Monterey Jack cheese for extra richness.
- Make it vegan: Substitute the eggs with a flax egg or your favorite vegan egg substitute. Use vegan butter.
- Sweeten it up (or down): Adjust the amount of sugar to your preference. Some people prefer a sweeter corn pudding, while others like it a bit more savory.
- Add-ins: Feel free to experiment with other ingredients. Chopped jalapeños, crumbled bacon, or sauteed mushrooms can all add interesting flavors and textures.
This corn pudding recipe is more than just a dish; it's a testament to the power of simple ingredients and a touch of love to create something truly special. It’s a recipe I’m happy to share, knowing it will bring joy and deliciousness to your table. So, go ahead, give it a try, and let me know what you think! Happy cooking!
