Baked Corn Pudding
Corn casserole and baked corn pudding are really basically the same thing. I simply like BOTH, so, I’m always sure to make a batch of each to be able to satisfy everyone at the table.
Why You Will Love This Baked Corn Pudding
Baked corn pudding is really a easy dish to make. It has been a real family favorite for many years. It comes together very easily just by combining the corn mixture, with the other ingredients.
Ingredients
- 2 pkg-10 oz pkg-10 oz size frozen corn thawed and drained
- 3 eggs well beaten
- 2 tsp’s of salt
- 1 tsp grated onions
- ¼ tsp white pepper
- 1 Tbsp sugar
- dash of nutmeg
- ¼ cup unsifted all-purpose flour
- 1 can 4 ozs pimentos (drained and coarsely chopped
- 2 cups light cream
- 2 Tbsps margarine or butter-melted
Baked Corn Pudding
Equipment
- 1 ½ quart shallow baking dish
- 1 large bowl
- 1 large spoon
- 1 large pan to go under the baking dish for water
- 1 large knife
- 1 whisk
Ingredients
- 2 pkg-10 oz pkg-10 oz size frozen corn thawed and drained
- 3 eggs well beaten
- 2 tsps salt
- 1 tsp grated onions
- ¼ tsp white pepper
- 1 Tbsp sugar
- dash of nutmeg
- ¼ cup unsifted all-purpose flour
- 1 can 4 ozs pimentos (drained and coarsely chopped
- 2 cups light cream
- 2 Tbsps margarine or butter-melted
Instructions
- Preheat your oven to 325 degrees. Then lightly grease the 1 ½ quart shallow baking dish
- In the large bowl, you will combine the corn, onion, and eggs, being sure to mix this well
- Next, you want to combine the sugar, nutmeg, flour, pepper, and salt. Once they are combined well, stir into the corn mixture.
- This is when you add your cream, butter or margarine, and pimentos. Make sure to mix this mixture well. Now you want to set the dish in the pan and pour hot water around the dish in the pan to about 1 inch deep.
- Now bake it uncovered for about an hour or until the pudding is firm and when you insert the knife into the center, it comes out clean. Serve this hot. Cut into the size squares that pleases you.
Nutrition
Can you substitute canned corn for fresh corn?
Whether you’re out of fresh corn or just looking for a shortcut, substituting canned corn for fresh corn is often a great option. It’s easy to do and adds convenience to your cooking routine.
Plus, if you’re trying to recreate a family recipe that calls for canned corn specifically, this substitution will help keep the dish true to its original form.
This baked corn pudding makes a great addition to any meal, any time of the year, and no matter what the weather outside is. I and my family loves this dish and loves to eat it all year round.
What to Serve With Baked Corn Pudding
Thanksgiving Turkey
Alaskan King Crab Cakes
Salmon Croquettes or Patties
Rich Chocolate Cheesecake
The starch from the corn thickens into a really savory custard mixture of eggs and milk, creating a creamy, sweet but altogether savory twist on your same old way of serving corn. This tasty, sweet baked corn pudding side dish is really popular in the Southern United States and in some places along the East Coast.
How do I know when the pudding is done?
When the pudding is done baking, it should be golden brown around the edges and slightly jiggly in the center. Test for doneness by inserting a knife into the center of the pudding—it should come out clean. Use an equal amount of fresh corn as you would with the creamed corn. When using fresh corn, you have to take the kernels off the cob using a knife.
How do you Store Baked Corn Pudding
The cooked pudding should sit out no more than 3-4 hours max since it is made from perishable ingredients. It is best to store your pudding in the refrigerator.
Frequently Asked Questions
Can you substitute canned corn for the fresh corn in the recipe?
Yes. Substituting canned corn for fresh corn is often a great option. It’s easy to do and adds convenience to your cooking routine.
What Temperature do you bake the corn pudding at?
Preheat the oven to 325 degrees. Bake it uncovered for about an hour and until the corn pudding is firm.
Share your Traditions and Memories
One of my favorite things is about hearing the stories that go along with family recipes. Did your mom or grandmother have a special way of preparing corn pudding? Do you have a favorite side dish that always makes an appearance on your table?
Share your memories and traditions in the comments below. I’d love to hear some of your favorite family recipes as well.
Well, friends, that’s it for now. But you can never go wrong with this side dish and it is definitely yummy to the tummy! Sorry folks, I just could not resist saying that. I stole it from my granddaughter’s favorite things to say.
You definitely have to try this baked corn pudding recipe. It is now my chow-down time! Later.