Corn Pudding Casserole
A classic Southern side dish that's creamy, sweet, and savory. This baked corn pudding casserole is wonderfully moist on the inside with a golden-brown top. Perfect for holiday gatherings or a comforting weeknight meal.
For 8 servings
7 steps. 50 minutes total.
- 1
Preheat oven and prepare the baking dish
- a.Set your oven to 350°F (175°C). Lightly grease a 9x13 inch or a similar 2-quart baking dish with butter or non-stick spray.
- 2
Combine the wet ingredients
- a.In a large mixing bowl, whisk the 3 large eggs until they are lightly beaten. Stir in the whole milk, heavy cream, and melted unsalted butter until the mixture is smooth and well combined.
- 3
Combine the dry ingredients
- a.In a separate medium bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, black pepper, and optional ground nutmeg.
- 4
Create the batter
- a.Gradually pour the dry ingredient mixture into the wet ingredients. Whisk gently until just combined, being careful not to overmix. A few small lumps are okay.
- 5
Fold in the corn
- a.Add the drained whole kernel corn and the entire can of undrained cream-style corn to the batter. Use a spatula to gently fold them in until evenly distributed.
- 6
Bake the casserole
- a.Pour the final batter into your prepared baking dish and spread it into an even layer. Bake for 45-55 minutes, or until the top is golden brown and the center is set (a knife inserted near the center should come out mostly clean).
- 7
Rest and serve
- a.Remove the casserole from the oven and let it cool on a wire rack for at least 10-15 minutes before serving. This allows the pudding to set properly. Serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the whole kernel corn is drained very well to prevent a watery pudding.
- 2For a richer flavor, try browning the butter before melting it and adding it to the wet ingredients.
- 3Don't overmix the batter. Mix just until the flour disappears to ensure a tender, light texture.
- 4The casserole will puff up during baking and then settle as it cools; this is normal.
- 5To check for doneness, gently shake the pan. The center should have only a slight jiggle.
- 6Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
Adapt it for your goals.
Cheesy Corn Pudding
Fold in 1 cup of shredded sharp cheddar or Monterey Jack cheese into the batter before baking for a savory, cheesy twist.
Spicy Corn PuddingSpicy Corn Pudding
Add 1-2 finely diced jalapeños (seeds removed for less heat) or 1/4 teaspoon of cayenne pepper to the batter for a spicy kick.
Savory Herb Corn PuddingSavory Herb Corn Pudding
Stir in 2 tablespoons of fresh chopped chives or 1 tablespoon of fresh thyme into the wet ingredients for an aromatic, herbaceous flavor.
Bacon Corn PuddingBacon Corn Pudding
Add 1/2 cup of cooked, crumbled bacon to the batter for a smoky and savory addition.
Why this is on our healthy list.
Source of Dietary Fiber
Corn is a good source of dietary fiber, which is essential for digestive health, helping to promote regular bowel movements and a feeling of fullness.
Provides Energy
The carbohydrates from the corn, cornmeal, and flour provide a readily available source of energy for the body.
Contains Essential Nutrients
Corn contains several vitamins and minerals, including B vitamins, magnesium, and phosphorus. It is also a source of antioxidants like lutein and zeaxanthin, which support eye health.
Frequently asked questions
One serving of this Corn Pudding Casserole contains approximately 310-350 calories, depending on the specific brands of ingredients used.