Classic Corn Pudding Casserole
This corn pudding casserole is a well-loved Southern side, known for its creamy texture and sweet corn flavor that keeps folks coming back for seconds. Made with a custard-style base, this version stays true to its Southern heritage. It’s a go-to for family dinners, Easter brunch, or Thanksgiving spreads. No matter the occasion, it’s one dish everyone always looks forward to.
Cheese adds extra depth, while the chives and thyme help brighten everything with a subtle, herby kick. It’s simple enough to throw together on a weeknight but feels special enough for any celebration. Comforting and familiar, it strikes the perfect balance between homey and elevated.
Want to tweak it? Mix in sharp cheddar for a stronger flavor or jalapeños for a spicy boost. Diced ham or crumbled bacon can turn this into more of a main dish. However you switch it up, this casserole stays creamy, cheesy, and reliable every time.
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Ingredients
- Eggs – Large eggs. Extra-large works without adjustment.
- Half-and-half cream – You could use milk, but lossen your belt and go for half and half for the extra richness.
- Corn – Thawed and drained.
- Fontina or Swiss cheese – Really and easy melting cheese will work.
- Onion – I cook with yellow onions, but sweet onions would also work.
- Red bell pepper – You can use green pepper, too. I wouldn’t use orange or yellow or you’ll never see it.
- All-purpose flour – Just scoop the flour and level it off without tapping it.
- Garlic – Fresh garlic, please!
- Chives – Fresh chives only. Dried chives won’t add the same oniony brightness. Slice them thin and add at the end.
- Dried thyme – Dried thyme works well in this baked dish. Fresh thyme works too—use double the amount.
- Kosher salt – I use kosher salt.
- Black pepper – Freshly cracked black pepper tastes best, but pre-ground works.
How To Make Corn Pudding Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by whisking the eggs and half-and-half together in a large mixing bowl until smooth and fully combined.
Working in two batches, pulse the corn in a food processor about 5 times per batch. The corn should be roughly chopped, not pureed.
Add the chopped corn to the egg mixture. Stir in the cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper.
Mix well until all of the ingredients are evenly distributed throughout the batter.
Pour the mixture into a greased 13 x 9-inch baking dish and spread it into an even layer. Cover the dish and refrigerate until ready to bake. This casserole can be assembled up to one day in advance.
When ready to cook, remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats. Preheat the oven to 350°F.
Bake the casserole uncovered for about 45 minutes, or until the edges are golden brown and bubbling and the center is fully set.
Remove the casserole from the oven and let it rest for about 10 minutes before serving. Garnish with additional fresh chives and thyme just before serving.
Serve warm and enjoy!
Chef Jenn’s Tips
- Don’t over-process the corn — a few pulses will give it the best texture.
- Fontina creates a smooth, creamy texture, but you can use cheddar or pepper jack if you prefer something with more bite.
- Letting it sit after baking helps the casserole firm up for cleaner slices.
- Want more heat? Add jalapeños or a dash of cayenne.
- Make it ahead of time — it actually tastes even better the next day.
Make It A Meal
Serve this corn pudding casserole with roasted ham, grilled chicken, or pork chops. Round out the plate with green beans or a crisp salad. It also fits right in with any holiday meal — a cheesy, warm addition to turkey, ham, or whatever you’ve got on the table.
Storage
Keep leftovers in an airtight container in the fridge for up to four days. To reheat, bake at 350°F for 10–15 minutes until heated through. It also freezes well — store it for up to three months, thaw overnight in the fridge, and bake until bubbly. This casserole handles reheating like a champ, so it’s perfect for planning ahead.
Corn Pudding Casserole
Ingredients
- 4 large eggs
- 2 ½ cups half-and-half cream
- 30 oz corn thawed and drained
- 8 oz cheese fontina or swiss, shredded
- ½ cup yellow onion grated
- ½ cup red bell pepper diced
- 6 tablespoons all-purpose flour
- 2 teaspoons garlic minced
- 2 tablespoons fresh chives chopped
- ½ teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- In a large bowl, whisk together the eggs and half-and-half.
- Using a food processor, pulse the corn in two separate batches until roughly chopped (about 5 pulses each time).
- Add the chopped corn to the egg mixture. Stir in the cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper. Mix until everything is evenly combined.
- Pour the mixture into a greased 13×9-inch baking dish. Cover and refrigerate until you’re ready to bake — you can prep this up to one day in advance.
- Preheat your oven to 350°F. Let the dish sit at room temperature while the oven heats.
- Bake uncovered for around 45 minutes, or until the edges are golden and bubbling and the center is set.
- Remove from the oven and let it rest for 10 minutes before slicing.
- Sprinkle with more fresh chives and thyme right before serving.
Notes
Chef Jenn’s Tips
- Don’t over-process the corn — a few pulses will give it the best texture.
- Fontina creates a smooth, creamy texture, but you can use cheddar or pepper jack if you prefer something with more bite.
- Letting it sit after baking helps the casserole firm up for cleaner slices.
- Want more heat? Add jalapeños or a dash of cayenne.
- Make it ahead of time — it actually tastes even better the next day.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Do you have to pulse the corn
You do need to process the corn a bit so that it releases liquid or your casserole may be too dry. ~Jenn
There’s no cheese in corn pudding — none, never! Stop adding this yellow goop to every damned recipe on the planet.
Thanks for your input, Bob, and while you certainly CAN make corn pudding without cheese, in my experience, cheese in a corn pudding casserole is just so much tastier. But, you can make it however you like! ~Jenn