This Cheesy Corn Pudding is the ultimate comfort side dish—sweet corn baked into a golden, custardy casserole with sharp cheddar, butter, and just enough egg to hold it all together. It’s like cornbread meets soufflé, with a creamy center and slightly crisp edges. Perfect for holidays, potlucks, or any time you want to turn humble corn into something spectacular.
Why You’ll Love This Recipe
- 🌽 Sweet corn + sharp cheese = perfect balance
- 🥄 Creamy inside, golden on top—comfort in every bite
- ⏱️ 15 minutes prep, then bake
- 💸 Costs under $7—feeds 6–8 generously
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9×13-inch baking dish)
- 2 (15 oz) cans whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- ½ cup (1 stick / 115g) unsalted butter, melted
- 1 cup (4 oz) shredded sharp cheddar cheese
- 2 large eggs, beaten
- ½ cup (60g) all-purpose flour
- ½ cup (120ml) milk or buttermilk
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: pinch of cayenne or 2 tbsp chopped green onions
💡 Pro Tips:
- Use freshly shredded cheese—pre-shredded doesn’t melt as smoothly.
- Don’t overmix—keeps pudding tender, not dense.
- Let rest 10 minutes after baking—sets the custard.
Step-by-Step Instructions (Creamy, Cheesy, Foolproof)
Cheesy Corn Pudding
1. Prep & Preheat
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix the Batter
- In a large bowl, combine whole kernel corn, cream-style corn, melted butter, and cheese.
- In another bowl, whisk eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Pour wet mixture into corn; stir gently until just combined.
3. Bake to Golden Perfection
- Pour into prepared dish.
- Bake 45–55 minutes, until puffed, golden brown on top, and set in the center (a toothpick should come out clean).
- Let rest 10 minutes before serving—this helps it firm up.
4. Serve Warm
- Great with:
- Roast turkey or ham
- Fried chicken or meatloaf
- Green beans or collard greens
Serving Suggestions
- 🧈 Extra indulgence: Top with extra melted butter or crispy bacon bits
- 🌶️ Spicy kick: Add diced jalapeños or hot sauce to the batter
- 🥖 Comfort duo: With cornbread or buttered rolls
- 🎄 Holiday plate: Alongside stuffing and cranberry sauce
Make-Ahead & Storage Tips
- Fridge: Assemble unbaked; cover and refrigerate up to 1 day. Bake as directed (+10 mins).
- Freeze: Baked pudding freezes well up to 2 months. Thaw overnight; reheat covered at 325°F.
- Leftovers: Keep up to 4 days—reheat in oven or microwave.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use GF all-purpose flour (like King Arthur or Bob’s Red Mill).
A: Yes! Use GF all-purpose flour (like King Arthur or Bob’s Red Mill).
Q: Can I use frozen corn?
A: Yes! Use 3 cups frozen corn (thawed and drained) instead of canned—but you’ll miss the creamy texture of cream-style corn. For best results, keep one can of cream-style corn.
A: Yes! Use 3 cups frozen corn (thawed and drained) instead of canned—but you’ll miss the creamy texture of cream-style corn. For best results, keep one can of cream-style corn.
Q: Too dense?
A: Ensure baking powder is fresh—and don’t overmix the batter.
A: Ensure baking powder is fresh—and don’t overmix the batter.
Q: No eggs?
A: Substitute with ¼ cup unsweetened applesauce + 1 tbsp ground flaxseed—but texture will be less custardy.
A: Substitute with ¼ cup unsweetened applesauce + 1 tbsp ground flaxseed—but texture will be less custardy.
❤️ The Heart of the Dish
Cheesy Corn Pudding isn’t just a side—it’s a celebration of simple ingredients transformed by love. It’s what you make when you want to honor tradition, feed a crowd, or simply enjoy something warm and deeply satisfying.
So mix that corn, pour that batter, and bake with joy. Because the best meals aren’t complicated—they’re creamy, cheesy, and made with love.
“Good food doesn’t need a recipe—it just needs corn, cheese, and someone hungry.” 🌽✨
