Corn, scalloped or pudding
Common food
Photo: Wikipedia
Corn, scalloped or pudding, is a savory-sweet baked dish where corn kernels are bound in a creamy, often egg-thickened custard. Its texture is tender yet slightly firm, with a golden top that offers a gentle crust. Nutritionally, it provides a balanced mix of carbohydrates and protein, with a modest fat content that contributes to its rich mouthfeel.
Calorie split: 15% protein · 48% carbs · 37% fat
↓ Full nutrition💚 Why it's loved
People adore its comforting, homestyle flavor that balances sweet corn with a savory, custardy base. It's a versatile side dish that pairs beautifully with grilled meats or stands alone as a simple, satisfying meal.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium and saturated fat depending on the recipe, which may concern those monitoring blood pressure or heart health. To mitigate this, use low-sodium broth, reduce added salt, and opt for low-fat dairy or plant-based milk alternatives. Those watching blood sugar should be mindful of portion size, as the corn and any added sugar can cause a spike; pairing it with a lean protein or non-starchy vegetable helps balance the meal.
Key benefits
- Good source of dietary fiber from whole corn kernels.
- Provides plant-based protein for muscle maintenance.
- Contains essential minerals like magnesium and phosphorus.
- Offers a comforting, energy-dense meal option.
- Can be made with whole-grain corn for added nutrients.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A traditional Southern corn pudding recipe sometimes includes crushed saltine crackers as a thickener, a clever hack from the era when flour was less common in rural pantries.
Full nutrition (USDA data · scales with serving)
| Water | 74.0 g |
| Energy | 116 kcal |
| Protein | 4.5 g |
| Total lipid (fat) | 5.1 g |
| Carbohydrate, by difference | 15.0 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 4.6 g |
| Calcium, Ca | 44.0 mg |
| Iron, Fe | 0.57 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 107 mg |
| Potassium, K | 211 mg |
| Sodium, Na | 310 mg |
| Zinc, Zn | 0.71 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 6.1 ug |
| Vitamin C, total ascorbic acid | 1.7 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.14 mg |
| Niacin | 0.81 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 27.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 27.0 ug |
| Folate, DFE | 27.0 ug |
| Choline, total | 61.8 mg |
| Vitamin B-12 | 0.22 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 76.0 ug |
| Retinol | 68.0 ug |
| Carotene, beta | 50.0 ug |
| Carotene, alpha | 10.0 ug |
| Cryptoxanthin, beta | 75.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 491 ug |
| Vitamin E (alpha-tocopherol) | 0.50 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.80 ug |
| Vitamin K (phylloquinone) | 3.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 0.86 g |
| SFA 18:0 | 0.38 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 70.0 mg |
Amino acid profile (per 100g)
Estimated from Succotash, (corn and limas), canned, with cream style corn — USDA does not publish this profile for Corn.
| Tryptophan | 0.03 g |
| Threonine | 0.11 g |
| Isoleucine | 0.15 g |
| Leucine | 0.23 g |
| Lysine | 0.15 g |
| Methionine | 0.04 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.13 g |
| Tyrosine | 0.09 g |
| Valine | 0.16 g |
| Arginine | 0.15 g |
| Histidine | 0.08 g |
| Alanine | 0.14 g |
| Aspartic acid | 0.26 g |
| Glutamic acid | 0.40 g |
| Glycine | 0.10 g |
| Proline | 0.10 g |
| Serine | 0.15 g |
FAQ
What's the difference between corn pudding and scalloped corn?
Corn pudding is typically a smoother, custard-like dish with eggs and milk as the primary binder. Scalloped corn often has a more textured, layered appearance, sometimes with a cracker or breadcrumb topping and a creamier, less egg-heavy base.
Can I make this dish ahead of time?
Yes, it's an excellent make-ahead dish. Assemble it, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.
Is it gluten-free?
The base recipe is often naturally gluten-free if made without a flour-based thickener or cracker topping. Always check specific recipes for ingredients like flour, breadcrumbs, or certain broths.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.16 kcal/g · 16% calories from protein · 1.5 g fiber · 4.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.47 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.