Corn Pudding Casserole

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Corn Pudding Casserole is a rich, creamy, and slightly sweet baked side dish that’s a favorite at holiday gatherings and Sunday dinners. Made with a mix of whole kernel corn, creamed corn, eggs, and buttery goodness, this comforting casserole pairs perfectly with ham, turkey, or roast chicken.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American, Southern

Keyword: corn casserole, corn pudding casserole, Southern side dish

Servings: servings

Calories: 382kcal

Author: Chef Jenn

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 13x9-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