Corn Pudding Casserole
This Corn Pudding Casserole, also known as Southern corn pudding casserole, is one of my favorite dishes to bake with canned corn, cream, butter, and simple pantry staples. I love that I can prep it in just 20 minutes, slide it into the oven, and serve it warm as a comforting side dish that always has a place on our holiday table.
Something I really enjoy is hosting holiday dinner parties, not only because I love cooking but also because I enjoy decorating the table with comforting meals that I know my family and friends will be drooling over. I get so much joy out of it! This year I am planning to host a couple of dinner parties (I always end up offering) and some of my recipes will shine on the table, like my loaded stuffed butternut squash, my beautiful oven roasted turkey breast with honey orange sauce, and of course my pear salad, which has been highly requested in my house lately.
Table of contents
This corn pudding casserole is always a favorite when I want to change things up from the usual green bean casserole at Thanksgiving. I mix in gruyere cheese, brown sugar, and shallots with a little garlic and onion powder so it bakes with the best flavor. It is perfect for holidays like Christmas or Thanksgiving, but I also love making it on a regular weeknight for my family. Sometimes I keep it simple as a side dish, and other times I add meat or more veggies so it works as the main dish.
Why you will love this recipe
- A fresh change from tradition: I like that this corn pudding casserole is different from the usual sides at Thanksgiving. The Gruyere cheese, brown sugar, garlic, and onion powder make it creamy and full of flavor.
- Perfect for holidays and weekdays: This casserole works so well for big dinners like Thanksgiving and Christmas, but I also bake it on regular weeknights when I want something easy.
- Creamy and comforting flavor: The texture is fluffy with a golden top, and the taste is both savory and slightly sweet. My kids love it and my husband always asks for another serving.
- Quick prep with simple steps: It only takes about 20 minutes to prep before it goes into the oven. I like that I can also customize it with more veggies or even some meat if I want.
What you will need
- Corn: I like to use canned corn most of the time, but fresh or frozen works too. A little cornmeal adds that true corn flavor and makes the casserole hearty.
- Dairy: The cream, milk, and butter make this dish extra rich and smooth. Gruyere cheese is my favorite here because it melts so well and has that nutty flavor.
- Eggs and flour: I always use room temperature eggs so they mix in nicely. Flour and a little baking powder help the casserole set and bake up fluffy.
- Sweeteners: Brown sugar gives the casserole a deep sweetness that pairs with the corn. If I want it sweeter, I add just a touch of regular sugar.
- Seasonings: Shallots, garlic powder, onion powder, nutmeg, and salt are what tie the flavors together.
How to make
Preheat oven and sauté shallots: I start by preheating the oven to 350 degrees F and greasing a casserole dish with butter or nonstick spray. While it warms up, I melt butter in a skillet, add the shallots, and sauté them until they are soft and fragrant.
Whisk dry ingredients: I grab a large bowl and whisk together the corn meal, flour, baking powder, sugar, onion powder, garlic powder, nutmeg, and salt until everything is mixed well.
Mix wet ingredients: In a separate bowl, I whisk together the milk, cream, and eggs until they are fully combined and smooth.
Combine it all: I pour the wet ingredients into the dry mixture and whisk in the sautéed shallots. Then I stir in the cheese and corn until everything is evenly mixed.
Bake: I pour the corn mixture into the prepared casserole dish and bake it for about 55 to 60 minutes until the center is set and the top is golden brown. I always watch closely at the end so it does not overbake.
Serve: I let the corn pudding casserole rest so it sets nicely, then I scoop it out warm and serve it at the table.
Expert tip
Let the casserole rest
I always remind myself not to rush when I make this corn pudding casserole because giving it time to rest is KEY. Once it comes out of the oven I let it sit for about 10 minutes before serving. That short wait helps the center settle so it cuts clean and stay intact, and the taste is even creamier. I served it straight from the oven once and it was a bit too runny, so now I make sure to wait and it is always worth it.
More tips to consider:
- I usually use Jiffy mix, but any corn muffin mix or cornbread mix works well in place of the dry ingredients.
- I reach for whatever large skillet I have on hand, it does not have to be cast iron.
- I always watch the bake closely because if the casserole cooks too long it can dry out.
- I like to use the best cheese and cream I can because it makes the casserole extra creamy and rich.
- I always make sure my eggs are at room temperature before mixing so they blend in smoothly.
- If I use frozen corn, I let it thaw and drain well so the casserole does not turn watery.
- I like to place the casserole dish on the middle rack of the oven so it bakes evenly.
Recipe variations and add-ins:
- Extra cheesy: I add 1 extra cup of shredded cheddar with the gruyere for a cheesier bake. My kids always ask me to make this one.
- Little spicy kick: I stir in 1 diced jalapeno or 1 teaspoon of cayenne pepper to give it a little spice. It goes so well with barbecue chicken.
- Bacon lovers: I mix in 1 cup of crispy cooked bacon pieces before baking. My husband always goes for seconds when I make it this way.
- Colorful veggie mix: I add 1 cup of diced red bell peppers or zucchini for extra color. It makes the casserole lighter and full of flavor.
- Sweet holiday touch: I stir in 2 tablespoons of brown sugar with a dash of cinnamon. This sweeter version is lovely for breakfast or brunch.
Serving suggestions
I love serving this creamy corn pudding casserole alongside a holiday spread with instant pot ham, but it is also wonderful next to something simple like my oven-roasted turkey or even a balsamic parmesan chicken and veggies. For a lighter touch, I sometimes add a broccoli salad on the side and it balances the richness so nicely.
When I have leftovers, I like to stir them into an instant pot corn chowder for a cozy dinner or use them as a base with my slow cooker corn casserole. If you are a cheese lover, you can even top the casserole with extra parmesan or Romano for a salty bite that makes it taste even better.
How to store leftovers:
- Store: I keep my leftover corn pudding casserole in an airtight container in the fridge for up to four days. Sometimes I just cover the baking dish with foil if I know we will eat it soon.
- Freeze: I place leftovers in a freezer safe container and keep them frozen for up to 90 days. It is so handy to have it ready for another meal.
- Thaw: I let the casserole thaw overnight in the fridge before serving. This way it keeps the best texture and flavor.
- Reheat: For a big batch, I reheat it in the oven at 375 degrees F for about 20 minutes. Smaller portions warm up quickly in the microwave.
Frequently asked questions
If you leave it in the oven too long it can dry out. I keep an eye on the center and take it out as soon as it looks set and the top has that golden look. I also let it rest for a few minutes before serving and it stays creamy and moist for the table.
Yes, I adjust it depending on what we are craving. When my kids want something sweeter I add a little extra brown sugar, but when I am cooking for dinner guests I lean more savory by skipping the sugar and stirring in extra cheese or herbs. It is nice to be able to change it up so easily.
If my corn casserole ever comes out runny, it is usually because the corn was not drained well enough. Canned corn needs to be drained fully and frozen corn has to be thawed and patted dry or it adds too much water. When this happens I fix it by mixing in a little extra cornstarch, which helps thicken everything up nicely.
More casseroles that you should try:
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Corn Pudding Casserole
Ingredients
- 1 shallot finely diced
- 1 cup all-purpose flour
- 3/4 cup yellow corn meal
- 1/2 cup granulated sugar
- 1/4 cup brown sugar light or dark – packed
- 1 1/2 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 5 large eggs room temperature
- 1 1/2 cup heavy whipping cream
- 1/4 cup milk
- 1/2 cup melted butter
- 2 1/2 cups corn kernels fresh, canned, or if using frozen thaw them first
- 1 cup Shredded Gruyere cheese
Instructions
- Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.
- Grease a 3-quart baking dish and set it aside.
- Place a large skillet over medium heat, add a bit of oil, and add the diced shallot, sauté stirring until soft, a few minutes. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, salt, onion powder, garlic powder, and nutmeg.
- In a separate bowl, whisk together eggs, cream, and milk, until combined.
- After that, stir in the egg mixture into the dry mixture, and mix until combined. Then whisk in melted butter and the sautéed shallot.
- Lastly, stir in corn kernels and shredded cheese.
- Pour the batter into the prepared baking dish, and level the top with an offset spatula. and bake until the center is set 55 to 60 minutes. Do not over-bake as the pudding should be soft and creamy!
- A toothpick inserted into the center of the pudding should come clean, with NO raw batter.
- Let the corn pudding cool for 10 minutes and serve.
Notes
Let the casserole rest
I always remind myself not to rush when I make this corn pudding casserole because giving it time to rest is KEY. Once it comes out of the oven I let it sit for about 10 minutes before serving. That short wait helps the center settle so it cuts clean and stay intact, and the taste is even creamier. I served it straight from the oven once and it was a bit too runny, so now I make sure to wait and it is always worth it.More tips to consider:
- I usually use Jiffy mix, but any corn muffin mix or cornbread mix works well in place of the dry ingredients.
- I reach for whatever large skillet I have on hand, it does not have to be cast iron.
- I always watch the bake closely because if the casserole cooks too long it can dry out.
- I like to use the best cheese and cream I can because it makes the casserole extra creamy and rich.
- I always make sure my eggs are at room temperature before mixing so they blend in smoothly.
- If I use frozen corn, I let it thaw and drain well so the casserole does not turn watery.
- I like to place the casserole dish on the middle rack of the oven so it bakes evenly.