Description
Creamy, custard-style corn pudding casserole with roots in Southern tradition. A savory-sweet comfort food staple that melts in your mouth and fits both weeknight dinners and festive feasts.
Ingredients
1 can (15 oz) Whole Kernel Corn (drained)
1 can (15 oz) Creamed Corn
3 Large Eggs, beaten
1 cup Heavy Cream (or whole milk)
4 tbsp Salted Butter (melted)
2 tbsp Sugar (optional)
Salt & Black Pepper to taste
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. In a large bowl, mix whole kernel corn, creamed corn, eggs, melted butter, cream, and sugar if using.
3. Season with salt and pepper; add jalapeños or cheese if desired.
4. Pour into the prepared dish and gently tap to remove bubbles.
5. Bake uncovered for 45–50 minutes, or until the top is golden and a knife inserted in the center comes out clean.
6. Let it rest slightly to set, then serve warm.
Notes
Add-ins like sharp cheddar, jalapeños, or turkey ham make for delicious variations.
For a Tex-Mex twist, mix in poblano, cumin, and cotija cheese.
Store leftovers in the fridge for up to 5 days or freeze for later.
Reheat with a splash of milk at 300°F until warmed through.
Try leftovers pan-fried with eggs or in a savory brunch hash.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: corn pudding casserole, creamy side dish, Southern comfort food