Classic Corn Pudding

RECIPES

1950s

November 6, 2024

Produce: Corn

Summary: Corn, a significant agricultural crop in Ontario, was widely used in post-war dishes due to its availability. Corn pudding, a comforting side dish, gained popularity in the 1950s as families embraced more formalized mealtime traditions and farm-to-table produce.

Significance: Corn became a dominant crop in Canada, especially in Ontario, where it remains a leading agricultural product today.

Ingredients:

2 cups corn kernels, fresh or frozen (300g)
3 eggs, beaten
1 cup milk (240ml)
1 tbsp sugar (15g)
2 tbsp flour (15g)
1 tbsp butter, melted (15g)
Salt and pepper to taste

Steps:

Preheat oven to 350°F (175°C).
In a large bowl, combine eggs, milk, sugar, flour, and melted butter. Mix until smooth.
Stir in the corn, and season with salt and pepper.
Pour the mixture into a greased baking dish.
Bake for 45-50 minutes, until the top is golden and set in the middle.
Let cool slightly before serving.

Nutrition (per serving, serves 6):

Calories: 180 | Protein: 6g | Carbs: 25g | Fat: 7g | Fiber: 2g

Disclaimer:

The nutritional content provided for the recipe is an estimate and may vary depending on the specific variety of produce and brands of products used. Factors such as portion sizes, preparation methods, and ingredient substitutions can also impact the final nutritional values. For more accurate information, it is recommended to consult a nutritionist or use a reliable nutrition calculator based on the exact ingredients and quantities used in your recipe.