Cheesy Corn Pudding

4 minutes read

Cheesy Corn Pudding is a warm, creamy side dish filled with sweet corn and plenty of melted cheddar. It has a soft, almost custard-like center with lightly golden edges and a cheesy top that makes it especially comforting straight from the oven.

This is one of those side dishes that fits almost anywhere. It’s easy enough for a Sunday dinner but feels right at home on Thanksgiving, Christmas, Easter, or a potluck table.

Why You’ll Love This Recipe

Cheesy Corn Pudding has a wonderful balance of sweet and savory flavors. The natural sweetness of corn works beautifully with sharp cheddar and a rich buttery custard.

It’s also very easy to prepare. Most of the ingredients are simply whisked or stirred together before everything goes into one baking dish.

And it’s a particularly useful holiday side because it pairs with so many different main dishes. You can serve it alongside chicken, beef, or an entire spread of traditional sides.

Using both whole-kernel corn and creamed corn gives the pudding its best texture. The kernels provide little bursts of sweetness while the creamed corn blends into the soft, rich filling.

Give it a few minutes to rest before scooping. The center is quite soft when it first comes from the oven, but it settles and firms slightly as it cools.

Ingredients You’ll Need

You’ll need a handful of simple ingredients:

Whole-kernel corn
Creamed corn
Sharp cheddar cheese
Eggs
Whole milk
Unsalted butter
Granulated sugar
All-purpose flour
Salt

How To Make Cheesy Corn Pudding

Step 1: Preheat the oven to 350°F. Lightly grease an 8-inch square or similar 2-quart baking dish.

Step 2: Crack the eggs into a large mixing bowl and whisk until smooth.

Step 3: Add the whole milk, melted butter, and granulated sugar. Whisk until evenly combined.

Step 4: Add the flour and salt and whisk again until there are no large flour lumps remaining.

Step 5: Stir in the drained whole-kernel corn and creamed corn.

Step 6: Fold in 1 cup of the shredded cheddar, making sure the cheese and corn are evenly distributed throughout the mixture.

Step 7: Pour the corn mixture into the prepared baking dish and smooth the surface. Sprinkle the remaining ½ cup cheddar evenly over the top.

Step 8: Bake uncovered for 45–55 minutes, until the edges are golden and set and the center has only a slight jiggle.

Step 9: Remove the corn pudding from the oven and let it rest for 10 minutes before serving warm.

Cheesy Corn Pudding Variations

Extra-Cheesy Corn Pudding

Increase the cheddar slightly for a thicker melted cheese layer across the top.

Jalapeño Cheesy Corn Pudding

Fold finely diced jalapeño into the mixture for a little heat against the sweet corn.

Parmesan Cheddar Corn Pudding

Replace a small portion of the cheddar with Parmesan for a sharper, nuttier cheese flavor.

Green Chile Corn Pudding

Add well-drained chopped green chiles for a mild Southwestern-style variation.

Extra-Sweet Corn Pudding

Increase the sugar slightly when you prefer the traditional sweet side of corn pudding to be more noticeable.

Storing Cheesy Corn Pudding

Let leftovers cool, then cover the baking dish or transfer portions to an airtight container. Refrigerate within two hours and use within about 3–4 days.

FAQ

What Is Corn Pudding?

Corn pudding is a soft baked corn casserole made with eggs and dairy. Its texture is more tender and custard-like than traditional cornbread.

What’s The Difference Between Corn Pudding And Corn Casserole?

Recipes vary, but corn pudding generally has a softer, more custard-like texture, while many corn casseroles contain cornbread mix and have a firmer, more cake-like consistency.

Do I Drain The Whole-Kernel Corn?

Yes. Drain the whole-kernel corn thoroughly. The creamed corn, however, goes into the recipe exactly as it comes from the can.

How Do I Know Corn Pudding Is Done?

The edges should look set and lightly golden. The center can still have a slight jiggle but shouldn’t look liquid.

Can I Make Cheesy Corn Pudding Ahead?

Yes. You can bake it ahead and gently reheat it before serving. It’s especially convenient for holiday meals when oven space is busy.

What Cheese Works Best?

Sharp cheddar is a great choice because its savory flavor stands out against the naturally sweet corn.

Reheat individual portions in the microwave or cover a larger amount and warm it gently in a 325°F oven until thoroughly heated.

What To Serve With Cheesy Corn Pudding

Roast chicken: Tender roasted chicken pairs beautifully with the creamy corn and sharp cheddar.

Meatloaf: Corn pudding makes a soft, cheesy alternative to the usual mashed potato side.

Roast beef: The sweet corn provides a nice contrast to rich, savory beef.

Green beans: Their fresh, simple flavor balances the creamy pudding and melted cheese.

Fresh salad: A crisp salad with tangy vinaigrette adds something lighter alongside the rich casserole.

Dinner rolls: Soft warm rolls fit naturally into a holiday or comfort-food dinner with corn pudding.

Don’t wait until the center becomes completely firm before taking the pudding from the oven. A slight jiggle is normal, and the center continues setting during the 10-minute rest.

And drain the whole-kernel corn thoroughly. Too much additional liquid can make the pudding looser and increase the amount of time it needs to set.

This Cheesy Corn Pudding is creamy, comforting, and packed with sweet corn and melty cheese. It’s an easy side dish that’s perfect for family dinners, holidays, potlucks, or any cozy meal.

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 20 minutes

Servings: 8

Calories: 169 kcal

Ingredients

1 15-ounce can whole-kernel corn, drained
1 14.75-ounce can creamed corn
1½ cups shredded sharp cheddar cheese, divided
3 large eggs
1 cup whole milk
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
3 tablespoons flour
½ teaspoon salt

Instructions

Preheat the oven to 350°F and lightly grease an 8-inch square or 2-quart baking dish.
Whisk the eggs until smooth.
Add the milk, melted butter, and sugar and whisk to combine.
Whisk in the flour and salt until mostly smooth.
Stir in the drained whole-kernel corn and creamed corn.
Fold in 1 cup shredded cheddar.
Pour the mixture into the prepared baking dish and sprinkle the remaining ½ cup cheddar over the top.
Bake uncovered for 45–55 minutes, until golden around the edges and set with a slight jiggle in the center.
Rest for 10 minutes before serving warm.

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