Easy Corn Pudding Casserole – Recipes From A Pantry

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.

How To Make Corn Pudding Casserole

Get complete ingredients list and instructions from the recipe card further below.

1. Preheat oven to 350 degrees F / 175 degrees C and lightly oil a 9×13 casserole dish.
2. In a mixing bowl, combine cornmeal, cornstarch, baking powder, salt and nutmeg.
3. Beat the eggs in a separate large mixing bowl, then stir in the half-and-half, melted butter and cheese.
4. Add in the spiced flour mixture and stir until completely combined and smooth.
5. Fold in the corn and green onions and then pour the batter into the prepared casserole dish. Tap gently so the batter evens out. 
6. 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.
7. 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

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Weight Watchers Points

There are 8 Blue Plan SmartPoints in a serving of this.

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