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)

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