Easy Corn Pudding Casserole
This Corn Pudding Casserole is a true Southern comfort food staple. Fluffy, flavorful, and versatile, corn pudding is the perfect dish for bringing to potlucks and packing on picnics since it can be enjoyed hot or cold!
Suitable for vegetarian and gluten free diets. Post includes Weight Watchers points.
Nutrition
Folks, I’m not sure I know how to describe the awesomeness that is this corn pudding recipe. Southern corn pudding casserole, often regarded as a quintessential comfort food, is a fluffier version of cornbread with kernels of corn and loads of flavor. So dang good!
Made from scratch (no Jiffy corn muffin mix here!) this corn casserole is rich yet light, creamy and oh-so-delicious.
Along with Southern Smothered Potatoes, corn pudding casserole is one of my family’s favorite recipes, so it always makes an appearance at holiday gatherings like Thanksgiving dinner and Christmas. But, full disclosure: I make this corn pudding casserole recipe year-round!
We love that this recipe isn’t overly sweet. Just like my Scalloped Corn recipe, we find the corn is sweet enough for us. But it’s easy enough to add a touch of sugar or maple syrup if you prefer. But, the nutmeg is the secret ingredient that really lifts this up. You won’t be able to pick out the flavor of the nutmeg but you’ll know there is something different and delicious.
Corn Pudding Casserole is simple to make and with nothing more than a handful of commonplace staple pantry ingredients. That means it’s just the thing for Sunday lunches, weeknight suppers, to feed dinner guests, potlucks, meal trains, and picnics.
Yet, this is also the kind of dish that is equally suited for putting out on special occasions like Thanksgiving, Friendsgiving, Christmas, and more. It’s super economical, super tasty, and super versatile too.
Why Make This Easy Corn Pudding Casserole
- It’s simple to make – This is an easy-to-follow recipe that comes together quickly and without a lot of fuss.
- It’s Flexible – serve it up as a side, main meal or snack (or be like me and enjoy it for breakfast).
- It’s comforting and delicious – It is chock full of down-home, comfort food, creamy, cheesy goodness.
- It’s make-ahead friendly – Assemble ahead and keep on hand as a fridge friendly or freezer-friendly dish.
Making casseroles is a great way to save time and money. Check out these casseroles for more flavorful ideas your family will love.
Ingredient Notes
- Cornmeal – Cornmeal adds a slightly grainy texture to the casserole and enhances the corn flavor.
- Corn Starch – Corn starch helps thicken the pudding and gives it a smoother consistency. You can substitute potato starch or tapioca starch for corn starch.
- Baking Powder – Baking powder is a leavening agent that helps the casserole rise and become slightly fluffy.
- Kosher Salt – Kosher salt enhances the overall flavor of the dish.
- Ground Nutmeg – Freshly grated nutmeg adds a warm and slightly sweet flavor to the casserole. You can use ground nutmeg.
- Eggs – Eggs provide structure, moisture, and richness to the casserole.
- Half-and-Half – Half-and-half adds creaminess and richness to the casserole. You can use a combination of equal parts whole milk and heavy cream as a substitute for half-and-half.
- Butter – Unsalted butter adds richness and flavor to the casserole. You can use salted butter if you adjust the amount of additional salt in the recipe accordingly.
- Sharp Cheddar Cheese – Sharp cheddar cheese adds a savory and cheesy element to the casserole. You can substitute other types of shredded cheese like Monterey Jack, Gruyère, or Swiss cheese for a different flavor profile.
- Corn Kernels – Whole kernel corn is the star of this dish, providing a sweet and juicy texture. While fresh or frozen corn kernels are ideal, you can use canned whole kernel corn in a pinch. Just be sure to drain and rinse them before use. Frozen corn should be thawed.
- Green Onions – Green onions add a mild onion flavor and a pop of color to the casserole.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make Corn Pudding Casserole
Get complete ingredients list and instructions from the recipe card further below.
- Preheat oven to 350 degrees F / 175 degrees C and lightly oil a 9×13 casserole dish.
- In a mixing bowl, combine cornmeal, cornstarch, baking powder, salt and nutmeg.
- Beat the eggs in a separate large mixing bowl, then stir in the half-and-half, melted butter and cheese.
- Add in the spiced flour mixture and stir until completely combined and smooth.
- Fold in the corn and green onions and then pour the batter into the prepared casserole dish. Tap gently so the batter evens out.
- Bake for about 35 – 38 minutes until the pudding is golden brown around the edges. Test by inserting a toothpick or skewer in the center. The casserole is done when it comes out clean.
- Cool for 10 minutes, then slice and serve warm or cold.
Corn Pudding Expert Tips
- While you can use canned corn in a pinch, fresh or frozen corn kernels are the best choice for this recipe. Corn cut fresh from the ears has a sweeter, more vibrant flavor and texture.
- If using frozen corn, make sure to thaw it completely and drain any excess moisture. You don’t want excess liquid in your casserole.
- To reduce calories, use a bit less cheese and replace some of the cream with milk.
- Make sure the eggs are at room temperature before making this recipe.
- Feel free to adjust the amount of cheese to suit your preference. If you love an extra cheesy casserole, add a bit more shredded cheddar.
- Grease the baking dish generously to prevent sticking. You can use butter, cooking spray, or a light coating of oil.
- Add 2-3 tablespoons of sugar or maple syrup if you want a sweeter corn pudding.
- Allow the corn pudding casserole to rest for a few minutes after removing it from the oven. This will help it set and make it easier to slice.
- Serve this hot or cold. Both are delicious options.
Delicious Variations on this Corn Pudding Recipe
- Make it spicy – Stir in jalapeno peppers or crushed red pepper flakes for a bit of heat.
- Add Protein – Mix in cooked and crumbled bacon, chorizo (my favorite!), andouille sausage or ham.
- Swap the cheese – Cheddar cheese is a classic addition but you can try using any cheese you love for a different flavor.
- Make it sweet – We like this without added sugar but you can add a bit of sugar or maple syrup for a sweeter flavor.
- Use creamed corn – Canned cream corn gives this a creamier smoother texture.
Prep and Storage
- Prep Ahead – Make ahead and refrigerate the baked dish for up to 3 days in an airtight container. Or assemble up to a day ahead, cover with foil, and bake when needed. Note that you will need to add a few more minutes of baking time if the ingredients are chilled.
- Store – Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze – For the best results, freeze leftovers in individual portions. Use within 3 months.
- Reheat – Let it thaw overnight, then cover in foil and reheat in a warm oven at about 300 degrees F / 149 degrees C. For a quicker reheat, use the microwave.
FAQs
Homemade corn pudding is like a creamy corn casserole. This is a soufflé style dish with a creamy fluffy interior and an eggy exterior which can be found on just about every southern table.
Yes, you can use canned corn if fresh or frozen corn is not available. However, be sure to drain and rinse the canned corn to remove excess salt and liquid. Fresh or frozen corn typically provides a sweeter and more vibrant flavor.
The really great thing about this recipe is that you can eat it both warm and cold. I love nothing more than pulling a cold slice from the fridge and pairing it with a glass of Southern sweet tea.
This corn casserole is naturally gluten free. You can make this vegetarian and vegan friendly by using plant based ingredients for the eggs, cheese, milk and butter.
Yes, you can prepare corn pudding casserole in advance. Simply bake it as instructed, allow it to cool, and then refrigerate it. You can reheat individual servings in the microwave or reheat the entire casserole in the oven when you’re ready to serve.
Serve With:
- These satisfying Smothered Pork Chops will hit the spot.
- Prefer poultry over pork? Then whip up some Smothered Chicken Breasts.
- And you can’t go wrong with some good ol’ Air Fryer Fried Chicken.
More Southern Recipes
- Southern Grape Salad.
- Candied Sweet Potatoes.
- Southern Fried Pork Chops.
- How To Make Gravy.
- Scalloped Corn.
Recommended Tools
- A good set of Mixing Bowls to combine your casserole ingredients.
- Measuring Cups and Spoons to ensure you use the right amounts.
- Quality Spices and Salt for the very best flavor.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Weight Watchers Points
There are 8 Blue Plan SmartPoints in a serving of this.
More Casserole Recipes
Check out more of my delicious casserole recipes!
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Corn Pudding Casserole
Ingredients
- 3 tablespoons cornmeal
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- 1 teaspoon kosher salt or to taste
- ⅓ teaspoon ground nutmeg
- 6 large eggs
- 2 cups (473ml) half-and-half
- 8 tablespoons (1 stick) unsalted butter melted and cooled
- 1 cup (120g) shredded sharp cheddar cheese
- 5 cups (20oz) corn kernels thawed if frozen
- 3 green onions thinly sliced
Instructions
- Preheat oven to 350 degrees F / 175 degrees C and lightly oil a 9×13 baking pan.
- In a mixing bowl, combine cornmeal, corn starch, baking powder, salt and nutmeg.
- Beat the eggs in a separate large mixing bowl, then stir in the half-and-half, melted butter and cheese.
- Add in the spiced flour mixture and stir until completely combined and smooth.
- Fold in the corn and green onions and then pour the batter into the prepared baking dish. Tap gently so the batter evens out.
- Bake for about 35 -38 minutes until the pudding is golden brown around the edges. Test by inserting a toothpick or skewer in the center. The casserole is done when it comes out clean.
- Cool for 10 minutes, then slice and serve warm or cold.
Notes
-
- While you can use canned corn in a pinch, fresh or frozen corn kernels are the best choice for this recipe. Corn cut fresh from the ears has a sweeter, more vibrant flavor and texture.
- If using frozen corn, make sure to thaw it completely and drain any excess moisture. You don’t want excess liquid in your casserole.
- To reduce calories, use a bit less cheese and replace some of the cream with milk.
- Make sure the eggs are at room temperature before making this recipe.
- Feel free to adjust the amount of cheese to suit your preference. If you love an extra cheesy casserole, add a bit more shredded cheddar.
- Grease the baking dish generously to prevent sticking. You can use butter, cooking spray, or a light coating of oil.
- Add 2-3 tablespoons of sugar or maple syrup if you want a sweeter corn pudding.
- Allow the corn pudding casserole to rest for a few minutes after removing it from the oven. This will help it set and make it easier to slice.
- Serve this hot or cold. Both are delicious options.
- Storage – keep in an airtight container inside the fridge for up to 5 days.
- There are 8 Blue Plan SmartPoints in a serving of this corn pudding.
What a fabulous recipe! So easy and tasty! Iโll definitely be making this one again!
Looks like a fantastic corn pudding. I love all the suggestions for add ins. I think chorizo would be my favorite too!
Made it! The flavors and the taste of this corn pudding casserole are amazing! It is worth making!
So creamy and delicious casserole . Would be a great dish for potlucks. Thanks for sharing
I love a good casserole, but never made a corn version before! I love how soft it looks!
This is the perfect corn casserole recipe! It reminds me of the one my best friend’s mom made when we were kids! The top bakes up to a beautiful golden brown.