Corn Pudding
Our dietitians' favouriteThis dish is typical of the eastern United States, and it is still prepared everywhere in the rural regions where corn grows so abundantly. It was originally made with white cornmeal, but yellow is commonly used.
- Prep: 15 min
- Cooking: 35 min
Ingredients
- 2 1/3 cups (580 mL) Milk
- 3/4 cup (180 mL) medium cornmeal
- 2 tsp (10 mL) sugar
- 1 tsp (5 mL) salt
- 1 cup (250 mL) corn kernels
- 3 tbsp (45 mL) butter diced
- 1/2 cup (125 mL) Canadian Parmesan grated
- 6 eggs
- Freshly ground salt and pepper to taste
- 1/2 tsp (2 mL) cayenne pepper
- Chives sliced thinly
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Preparation
Preheat oven 400 °F (200 °C). Butter an 8-inch (20 cm) square baking dish.
In a bowl, combine 1 cup (250 mL) of milk, the cornmeal, sugar and salt.
In a saucepan, bring the remaining milk to a boil. Add the cornmeal mixture to the hot milk, stirring constantly. Cook over medium heat, stirring with a wooden spoon, until mixture thickens, about 3 min. Remove from heat and add corn, butter and cheese. Mix well.
In a bowl, beat eggs, seasonings and chives for 1 min. Slowly add to the warm mixture while stirring. Mix well.
Pour mixture into the buttered dish and cook for 35 min or until top is golden and a knife inserted into the centre of the pudding comes out clean. Cool 5 min at room temperature before serving with a seasonal salad.
Tips
For a non-vegetarian version, add 1 cup (250 ml) of finely diced cooked ham along with the corn, butter and cheese.
Nutritional information
Per serving| Energy: | 287 Calories |
| Protein: | 15 g |
| Carbohydrate: | 23 g |
| Fat: | 16 g |
| Fibre: | 1.7 g |
| Sodium: | 566 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 22 % / 238 mg |
| Vitamin B12: | 57 % |
| Vitamin D: | 47 % |
| Selenium: | 44 % |
| Riboflavin: | 31 % |
