Corn Pudding Casserole is a timeless classic, and in this recipe, corn, cheese, and garlic combine to create a dish that’s creamy, flavorful, and the perfect side dish to any meal. I love this dish at family dinners and potlucks, or at cookouts. But it’s also terrific at Thanksgiving. Try this classic Southern recipe today!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
Cheese brings an added layer of richness, while fresh chives and thyme give it a light, herbal edge to balance things out. It’s casual enough to make during the week, but it won’t feel out of place at a holiday table either. There’s something about it that feels both familiar and special — like something that’s been passed down and perfected over time.
Over the years, Corn Pudding Casserole has become a go-to at Southern gatherings, offering warmth and comfort with every spoonful. This version keeps the classic feel but leans into extra depth from the cheese and herbs. One of the best parts is that it holds up well in the fridge, which makes it a solid choice if you’re planning meals in advance or want to save time during the holidays.
There’s plenty of room to play with the recipe if you want to make it your own. Try swapping in sharp cheddar for a stronger bite or throw in some chopped jalapeños for a bit of heat. Crumbled bacon or diced ham can turn it into a more filling dish too. However you mix it up, the base stays creamy and full of cheesy comfort.
History
Corn pudding casserole has been a part of Southern cooking traditions for generations, with roots that go back to early American settlers who learned to cook with corn from Indigenous peoples. Over time, it became a staple at holiday gatherings, evolving into a creamy, custard-like side dish that was both comforting and practical. Families often personalized the recipe, adding ingredients like herbs or cheese while keeping the core of the dish simple and hearty. Even today, it remains a nostalgic favorite, often linked to tradition, family meals, and passed-down recipes.
Ingredients
- Eggs – Large or extra large eggs are fine.
- Half-and-half cream – You can use milk, but the richness of cream adds creaminess and flavor.
- Corn – Thawed and drained. Frozen corn is best in this recipe.
- Fontina or Jarlsberg cheese – Shredded. Either works in this recipe, but shred it yourself so that it melts nicely.
- Onion – I like sweet onion in this recipe, but you can use any kind of onion.
- Red bell pepper – Diced.
- All-purpose flour
- Garlic – Minced. Use fresh garlic – there’s not enough flavor in jarlic.
- Fresh chives
- Dried thyme
- Salt
- Black pepper
How To Make Corn Pudding Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by whisking together the eggs and half-and-half in a medium bowl. I like using a mini silicone whisk because it blends the eggs smoothly without splattering.
Use a food processor to chop the corn in two batches, pulsing about five times per batch. You want the kernels coarse, not pureed, so each bite has a little texture.
Stir the chopped corn into the egg mixture, then add the cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper. Mix everything until fully combined. A silicone spatula is perfect for folding without mashing the corn too much.
Pour the mixture into a greased 13×9-inch baking dish. Cover and refrigerate if you are preparing ahead of time. It can sit in the fridge for a few hours or overnight.
When ready to bake, preheat your oven to 350°F and let the casserole sit out while it heats. Bake uncovered for about 45 minutes, until the edges are bubbling and golden and the center is fully set.
Allow the casserole to rest for 10 minutes before serving. Sprinkle extra chives and thyme over the top for a fresh, pretty finish.
This corn pudding is creamy, comforting, and always a crowd-pleaser.
Chef Jenn’s Tips
- Pulse the corn just enough to keep some texture; don’t let it turn into a paste.
- Fontina gives a creamy result, but cheddar or pepper jack are great alternatives with stronger flavors.
- Let it rest after baking so it cuts clean and keeps its shape.
- For more kick, add jalapeños or a dash of cayenne.
- It actually tastes better the next day, so feel free to prep it ahead.
Make It a Meal
This casserole goes well with main dishes like roasted ham, grilled chicken, or baked pork chops. Add a green salad or simple veggies like sautéed beans on the side for a full plate. It also fits perfectly into a Thanksgiving or Easter spread, pairing well with traditional meats like turkey or glazed ham.
Storage
Store leftovers in a sealed container in the fridge for up to four days. To reheat, bake at 350°F for 10–15 minutes until heated through. You can freeze it, too — just thaw overnight in the fridge before reheating in the oven until bubbly. It reheats without losing texture, which makes it a handy choice for make-ahead meals.
Corn Pudding Casserole
Ingredients
- 4 large eggs
- 2½ 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 mixing bowl, whisk together the eggs and half-and-half.
- Use a food processor to chop the corn in two batches, pulsing around five times per batch. The texture should be coarse, not smooth.
- Stir the chopped corn into the egg mixture, followed by the cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper. Mix everything thoroughly.
- Pour the mixture into a greased 13 x 9-inch baking dish. Cover and refrigerate until ready to bake — you can do this a day ahead.
- When ready to cook, preheat the oven to 350°F and let the casserole sit out while the oven heats.
- Bake uncovered for around 45 minutes, until the edges are bubbling and golden and the center is set.
- Allow it to rest for 10 minutes before serving.
- Sprinkle extra chives and thyme over the top before serving, if you’d like.
Notes
Chef Jenn’s Tips
- Pulse the corn just enough to keep some texture; don’t let it turn into a paste.
- Fontina gives a creamy result, but cheddar or pepper jack are great alternatives with stronger flavors.
- Let it rest after baking so it cuts clean and keeps its shape.
- For more kick, add jalapeños or a dash of cayenne.
- It actually tastes better the next day, so feel free to prep it ahead.