Corn Pudding USDA Recipe for Family Child Care

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Corn Pudding is a southern classic that combines frozen corn with canned cream style corn in a luscious batter made of whole wheat flour, whole-grain cornmeal, eggs, and sour cream. A delicious way to make any meal special!
CACFP CREDITING INFORMATION
One piece (2½" x 4") provides ¼ cup vegetable (¼ cup starchy vegetable), and 1.25 oz equivalent grains.
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/Corn_Pudding_6_Servings.pdf

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients
 

  • ½ cup 2 Tbsp or 3 oz Whole-wheat flour
  • ¼ cup 2 Tbsp or 2 oz White whole-grain cornmeal
  • ⅛ cup or 2 Tbsp Sugar
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • ⅛ tsp Ground black or white pepper
  • 1 - Medium egg
  • - - OR
  • 1 oz Liquid egg
  • ¼ cup or 2 oz Low-fat sour cream
  • 1 Tbsp Canola oil
  • 1 cup or 5½ oz Frozen corn, thawed, drained
  • ½ cup or 5½ oz Canned cream style corn, unsalted
  • ¼ cup or 1 oz Fresh onions, chopped

Quantity
 

  • ½ cup 2 Tbsp or 3 oz Whole-wheat flour
  • ¼ cup 2 Tbsp or 2 oz White whole-grain cornmeal
  • ⅛ cup or 2 Tbsp Sugar
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • ⅛ tsp Ground black or white pepper
  • 1 - Medium egg
  • - - OR
  • 1 oz Liquid egg
  • ¼ cup or 2 oz Low-fat sour cream
  • 1 Tbsp Canola oil
  • 1 cup or 5½ oz Frozen corn, thawed, drained
  • ½ cup or 5½ oz Canned cream style corn, unsalted
  • ¼ cup or 1 oz Fresh onions, chopped

Ingredients
 

  • ½ cup 2 Tbsp or 3 oz Whole-wheat flour
  • ¼ cup 2 Tbsp or 2 oz White whole-grain cornmeal
  • ⅛ cup or 2 Tbsp Sugar
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • ⅛ tsp Ground black or white pepper
  • 1 - Medium egg
  • - - OR
  • 1 oz Liquid egg
  • ¼ cup or 2 oz Low-fat sour cream
  • 1 Tbsp Canola oil
  • 1 cup or 5½ oz Frozen corn, thawed, drained
  • ½ cup or 5½ oz Canned cream style corn, unsalted
  • ¼ cup or 1 oz Fresh onions, chopped

Quantity
 

  • ½ cup 2 Tbsp or 3 oz Whole-wheat flour
  • ¼ cup 2 Tbsp or 2 oz White whole-grain cornmeal
  • ⅛ cup or 2 Tbsp Sugar
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • ⅛ tsp Ground black or white pepper
  • 1 - Medium egg
  • - - OR
  • 1 oz Liquid egg
  • ¼ cup or 2 oz Low-fat sour cream
  • 1 Tbsp Canola oil
  • 1 cup or 5½ oz Frozen corn, thawed, drained
  • ½ cup or 5½ oz Canned cream style corn, unsalted
  • ¼ cup or 1 oz Fresh onions, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup 2 Tbsp or 3 oz Whole-wheat flour
  • ¼ cup 2 Tbsp or 2 oz White whole-grain cornmeal
  • ⅛ cup or 2 Tbsp Sugar
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • ⅛ tsp Ground black or white pepper
  • 1 - Medium egg
  • - - OR
  • 1 oz Liquid egg
  • ¼ cup or 2 oz Low-fat sour cream
  • 1 Tbsp Canola oil
  • 1 cup or 5½ oz Frozen corn, thawed, drained
  • ½ cup or 5½ oz Canned cream style corn, unsalted
  • ¼ cup or 1 oz Fresh onions, chopped

Quantity
 

  • ½ cup 2 Tbsp or 3 oz Whole-wheat flour
  • ¼ cup 2 Tbsp or 2 oz White whole-grain cornmeal
  • ⅛ cup or 2 Tbsp Sugar
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • ⅛ tsp Ground black or white pepper
  • 1 - Medium egg
  • - - OR
  • 1 oz Liquid egg
  • ¼ cup or 2 oz Low-fat sour cream
  • 1 Tbsp Canola oil
  • 1 cup or 5½ oz Frozen corn, thawed, drained
  • ½ cup or 5½ oz Canned cream style corn, unsalted
  • ¼ cup or 1 oz Fresh onions, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup 2 Tbsp or 3 oz Whole-wheat flour
  • ¼ cup 2 Tbsp or 2 oz White whole-grain cornmeal
  • ⅛ cup or 2 Tbsp Sugar
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • ⅛ tsp Ground black or white pepper
  • 1 - Medium egg
  • - - OR
  • 1 oz Liquid egg
  • ¼ cup or 2 oz Low-fat sour cream
  • 1 Tbsp Canola oil
  • 1 cup or 5½ oz Frozen corn, thawed, drained
  • ½ cup or 5½ oz Canned cream style corn, unsalted
  • ¼ cup or 1 oz Fresh onions, chopped

Quantity
 

  • ½ cup 2 Tbsp or 3 oz Whole-wheat flour
  • ¼ cup 2 Tbsp or 2 oz White whole-grain cornmeal
  • ⅛ cup or 2 Tbsp Sugar
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • ⅛ tsp Ground black or white pepper
  • 1 - Medium egg
  • - - OR
  • 1 oz Liquid egg
  • ¼ cup or 2 oz Low-fat sour cream
  • 1 Tbsp Canola oil
  • 1 cup or 5½ oz Frozen corn, thawed, drained
  • ½ cup or 5½ oz Canned cream style corn, unsalted
  • ¼ cup or 1 oz Fresh onions, chopped
*See Marketing Guide

Ingredients
 

  • ½ cup 2 Tbsp or 3 oz Whole-wheat flour
  • ¼ cup 2 Tbsp or 2 oz White whole-grain cornmeal
  • ⅛ cup or 2 Tbsp Sugar
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • ⅛ tsp Ground black or white pepper
  • 1 - Medium egg
  • - - OR
  • 1 oz Liquid egg
  • ¼ cup or 2 oz Low-fat sour cream
  • 1 Tbsp Canola oil
  • 1 cup or 5½ oz Frozen corn, thawed, drained
  • ½ cup or 5½ oz Canned cream style corn, unsalted
  • ¼ cup or 1 oz Fresh onions, chopped

Quantity
 

  • ½ cup 2 Tbsp or 3 oz Whole-wheat flour
  • ¼ cup 2 Tbsp or 2 oz White whole-grain cornmeal
  • ⅛ cup or 2 Tbsp Sugar
  • 1 tsp Baking powder
  • ⅛ tsp Salt
  • ⅛ tsp Ground black or white pepper
  • 1 - Medium egg
  • - - OR
  • 1 oz Liquid egg
  • ¼ cup or 2 oz Low-fat sour cream
  • 1 Tbsp Canola oil
  • 1 cup or 5½ oz Frozen corn, thawed, drained
  • ½ cup or 5½ oz Canned cream style corn, unsalted
  • ¼ cup or 1 oz Fresh onions, chopped
*See Marketing Guide

Instructions
 

  • Preheat oven:
    Conventional oven: 375 °F.
    Convection oven: 325 °F.
  • Combine flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Stir well. Set aside for step 4.
  • Combine eggs, sour cream, oil, corn, cream style corn, and onions in a large bowl. Stir well.
  • Pour egg mixture over flour mixture. Stir well.
  • Transfer corn pudding mixture to a (8” x 8” x 2”) baking dish lightly sprayed with pan release spray.
  • Bake until golden brown.
    Conventional oven: 375 °F for 45-50 minutes.
    Convection oven: 325 °F for 30-40 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Cut into six even portions. Serve hot.
  • Serve 1 piece (about 2½” x 4” square).

Nutrition INFORMATION

Nutrition Facts
Corn Pudding USDA Recipe for Family Child Care
Amount Per Serving 1 piece (about 2³⁄8" x 4")
Calories 189 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g6%
Cholesterol 32mg11%
Sodium 162mg7%
Potassium 216mg6%
Total Carbohydrate 33g11%
Dietary Fiber 3g13%
Total Sugars 8g9%
Protein 5g10%
Vitamin C 1mg1%
Vitamin D 6IU40%
Calcium 38mg4%
Iron 1mg6%
Vitamin A 14mcg
*
*Marketing Guide
Yield / Volume