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Corn pudding or corn casserole Recipe

American · Side dish · 55 min total

A classic Southern side dish that's creamy, sweet, and savory, perfect for holidays or weeknight dinners.

Ingredients

• 4 cups fresh or frozen corn kernels (about 6 ears)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup yellow cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, whisk together melted butter and sugar. Add eggs, milk, and heavy cream; whisk until smooth.
3. Stir in corn kernels, cornmeal, salt, and pepper until combined. If using, fold in cheddar cheese.
4. Pour mixture into prepared baking dish. Bake for 40-45 minutes, until golden brown and set in the center (a knife inserted should come out clean).
5. Let cool for 5-10 minutes before serving. Serve warm.

Tips

• For a sweeter pudding, add an extra tablespoon of sugar.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• To make ahead, prepare the batter and refrigerate; bake just before serving.

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