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.
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