Recipe: Baked Corn Pudding Casserole

Recipe: Baked Corn Pudding Casserole

Kelli Foster
Nov 19, 2018
(Image credit: Joe Lingeman)

For as long as I can remember, a simple corn side has been a staple at my family's traditional Thanksgiving celebrations. And to be honest, it hasn't been my favorite. But all that is changing this year! I have assigned myself to corn duty, and instead of plain, buttered kernels, I will treat my nearest and dearest to an ultra-comforting savory corn pudding. It's soft and tender on the inside with just a touch of texture from the cornmeal that helps it bake up with a delicate golden crust.

(Image credit: Joe Lingeman)

The Corn Brings the Sweetness

Even the most savory versions of classic baked corn pudding have a knack for skewing slightly sweet, with at least a few tablespoons of sugar on the ingredient list, but I don't think that's necessary. Even a bag of kernels from the freezer section packs enough natural sweetness to balance the savory notes in this homey side. Better yet, if you still have a stash of sweet corn leftover from summer, use it here.

Baked Corn Pudding Casserole: Watch the Video

Baked Corn Pudding Casserole

Serves 8 to 10

  • Unsalted butter, for greasing the baking dish

  • 3 tablespoons

    all-purpose flour

  • 3 tablespoons


  • 2 teaspoons

    baking powder

  • 1 1/2 teaspoons

    kosher salt

  • 1/2 teaspoon

    garlic powder

  • 1/4 teaspoon

    cayenne pepper

  • 6

    large eggs

  • 2 cups


  • 8 tablespoons

    (1 stick) unsalted butter, melted and cooled

  • 1 cup

    shredded sharp cheddar cheese

  • 5 cups

    corn kernels, thawed if frozen (about 20 ounces)

  • 2

    medium scallions (green parts only), thinly sliced

Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9x13-inch baking dish with butter.

Whisk the flour, cornmeal, baking powder, salt, garlic powder, and cayenne pepper together in a small bowl.

Beat the eggs in a large bowl, then whisk in the half-and-half, butter, and cheese. Add the flour mixture and stir until completely combined and smooth. Add the corn and fold to combine. Transfer the batter to the prepared baking dish and smooth into an even layer.

Bake until lightly browned around the edges, the pudding is set, and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 5 minutes before topping with the scallions, slicing, and serving warm.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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