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A slice of corn pudding casserole with vegetables is served on a white plate with a fork. The casserole dish and seasoning are visible in the background.

Corn Pudding Casserole

Chef Jenn
Corn Pudding Casserole is a creamy, indulgent, and mildly sweet baked side dish that's beloved at holiday feasts and Sunday family meals. Combining whole kernel corn, creamed corn, eggs, and rich buttery flavors, this cozy casserole makes an ideal companion to ham, turkey, or roasted chicken.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, Southern
Servings 8 servings
Calories 382 kcal

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.

Nutrition

Serving: 1cupCalories: 382kcalCarbohydrates: 33gProtein: 17gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 148mgSodium: 851mgPotassium: 437mgFiber: 3gSugar: 9gVitamin A: 1295IUVitamin C: 20mgCalcium: 307mgIron: 1mg

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.

Keyword corn casserole, corn pudding casserole, Southern side dish
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