Corn Pudding
Corn Pudding is one of those cozy side dishes that feels right at home on any holiday table. It is warm and creamy making it the perfect match for turkey, ham or your favorite weeknight chicken dinner.
When I realized I had never even tried the dish that Southern Living proclaims the most popular Thanksgiving side dish, I knew it was time to make it. If I am making a corn side dish it is usually Mexican Corn. Our family loved this easy side and it’s definitely going on our holiday dinner menus.
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Why You Will Love This Recipe
- Easy holiday or weeknight side with pantry staples.
- Creamy texture with sweet corn and melted cheddar.
- Small batch recipe that doubles beautifully for potlucks and family dinners.
Ingredients for Corn Pudding Recipe
- Heavy whipping cream
- Butter
- Eggs
- Sugar
- Flour
- Baking powder
- Salt
- Frozen corn, thawed and rinsed
- Cheddar cheese
- Fresh parsley
- Non stick cooking spray
How to Make Corn Pudding
- In a large mixing bowl, add heavy whipping cream, eggs and melted butter. Whisk to combine until eggs are beaten.
- Add flour, sugar, baking powder and salt, mix just until combined.
- Stir in the thawed corn and 1 cup of shredded cheddar cheese.
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- Pour the mixture to the prepared baking dish and smooth the top.
- Sprinkle with remaining 1/2 cup of cheese.
- Bake for 30 to 35 minutes or until the center is set and the top is lightly browned.
- Sprinkle with chopped fresh parsley before serving.
This small batch version makes 4 to 6 servings, which is perfect when you want a cozy family dish without a ton of leftovers. If you are hosting a bigger crowd for Thanksgiving dinner, just double everything and bake it in a 9 x 13 pan for an easy holiday upgrade.
You will want to make this recipe because it is simple, comforting and always a crowd favorite. The creamy texture pairs with anything on your holiday or weeknight menu and it is easy to scale up when you need a dish that everyone will love.
Have you tried this Corn Pudding Recipe? Leave a comment and star rating to let me know how it turned out.
Corn Pudding
Ingredients
- non stick cooking spray
- 1 cup heavy whipping cream
- 3 large eggs
- ¼ cup butter melted
- 2 tablespoons granulated garlic
- 2 tablespoons granulated sugar
- 1 ½ tablespoons all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- 3 cups frozen corn thawed, rinsed and drained
- 1 ½ cups cheddar cheese shredded
- 1 tablespoon fresh parsley or chives, chopped – optional for garnish
Instructions
- Preheat oven to 350°. Spray a 9 x 9 or oval casserole dish with non-stick spray and set aside.
- In a large mixing bowl, add heavy whipping cream, eggs and melted butter. Whisk to combine until eggs are beaten.
- Add sugar, flour, baking powder and salt, mix just until combined.
- Stir in the thawed corn and 1 cup of shredded cheddar cheese.
- Pour the mixture to the prepared baking dish and smooth the top.
- Sprinkle with remaining 1/2 cup of cheese.
- Bake for 30 to 35 minutes or until the center is set and the top is lightly browned.
- Sprinkle with chopped fresh parsley before serving.
Notes
Nutrition
More Corn Recipes to Try
The recipe does not state the amount of sugar needed. I will need to guess as I have already committed to making this recipe.
Hi Arlene, It is 2 tablespoons, I’ve updated the recipe card, thanks for letting me know it was missing. I hope the casserole turned out for you.
~ Milisa