Corn Pudding, Iowa-Style

If using fresh corn, consider roasting or grilling it first for a smoky flavor.

For a creamier pudding, you can add a dollop of sour cream or a splash of heavy cream.

If you prefer a sweeter corn pudding, you can increase the sugar to 1/3 cup.

For a lighter version, you can reduce the sugar or omit it entirely, especially if you're using sweet corn.

A pinch of nutmeg or cinnamon can add a warm flavor, suitable for a holiday menu.

To achieve a golden-brown crust, you can broil the pudding for the last few minutes of baking, but watch it closely to prevent burning.

Let the corn pudding sit for a few minutes after baking for easier serving, as it will set further upon cooling.

For individual servings, you can bake the pudding in ramekins, but adjust the cooking time accordingly.

Always taste the mixture before baking and adjust the seasoning as needed, as the sweetness of the corn can vary.

Can I use almond milk or another non-dairy milk instead of regular milk?

Yes, non-dairy milk can be used, but it may slightly alter the flavor and texture.

Is there a sugar substitute that I can use?

You can use honey, maple syrup, or a sugar alternative like stevia, but adjust the quantity to taste as they vary in sweetness.

Can I add cheese to this recipe?

Yes, adding a half cup of grated cheddar or Parmesan can add a savory depth to the pudding.

How do I know when the corn pudding is done?

The pudding should be set in the middle and lightly golden on top.

Can I mix in other ingredients?

Yes, consider adding green chilies, red bell peppers, or herbs for additional flavor.

Can I cook this at a higher temperature for a shorter time?

It's possible, but the slow baking at a lower temperature helps the pudding to set without curdling.

How long will corn pudding last in the fridge?

It will last 3-4 days when stored in an airtight container.

Can corn pudding be frozen?

Yes, but it may change the texture upon thawing. Wrap it well to prevent freezer burn.