Corn and Squash Pudding Recipe

Name: Corn and Squash Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray, for greasing; 1 tablespoon unsalted butter; 2 cloves garlic, minced; 1 onion, chopped; One 10-ounce box frozen cooked winter squash, thawed and drained; One 10-ounce box frozen whole kernel corn, thawed; 1 1/2 cups 2-percent milk; 1/3 cup cornmeal; 1/4 cup chopped fresh parsley; 1/4 teaspoon freshly grated nutmeg; Pinch cayenne pepper; Kosher salt and freshly ground black pepper; 3 large egg whites; 2 cups cornflake cereal

Servings: persons

Nonstick cooking spray, for greasing
1 tablespoon unsalted butter
2 cloves garlic, minced
1 onion, chopped
One 10-ounce box frozen cooked winter squash, thawed and drained
One 10-ounce box frozen whole kernel corn, thawed
1 1/2 cups 2-percent milk
1/3 cup cornmeal
1/4 cup chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
3 large egg whites
2 cups cornflake cereal

1
Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray.
2
Heat the butter in a medium nonstick skillet over medium heat.
3
Add the garlic and onions and cook until softened, 4 minutes, and then add the squash and cook until dry.
4
Stir in the corn and set aside to cool slightly.
5
Combine the milk, cornmeal, parsley, nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl until smooth.
6
Stir in the skillet mixture.
7
Whip the egg whites in a separate bowl to stiff peaks and fold into the corn mixture.
8
Fold in the cornflakes, pour into the prepared baking dish and smooth the top.
9
Bake until lightly browned around the edges and a thin knife inserted into the center comes out clean, 45 to 50 minutes.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Nonstick cooking spray, for greasing, 1 tablespoon unsalted butter, 2 cloves garlic, minced, 1 onion, chopped, and more.

Yes, Corn and Squash Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn and Squash Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions