Irresistibly Creamy Corn Pudding Casserole: The Ultimate Sweet & Savory Side Dish
Prepare to fall in love with our Corn Pudding Casserole, a truly rich, buttery, and unbelievably creamy dish that strikes the perfect balance between sweet and savory in every single bite. This classic side dish is a holiday table essential, but it’s so easy and delicious, you’ll want to make it all year round. Imagine golden corn kernels baked into a custardy batter that’s soft, tender, and practically melts in your mouth. It’s the ultimate comfort food, offering a delightful twist that’s richer than traditional cornbread yet boasts the silky texture of creamed corn.
Why This Creamy Corn Pudding Casserole Will Steal The Show
For me, a truly complete holiday spread always features three star side dishes: a decadent potato dish (like my creamy mashed potatoes, elegant stacked potatoes, or classic au gratin), a vibrant, flavorful salad (such as my pomegranate wild rice salad), and something wonderfully corny. And when it comes to corn, this Corn Pudding Casserole is an absolute non-negotiable. It’s not just a dish; it’s a tradition, a warm hug for your taste buds that makes any meal feel special.
This savory and sweet corn pudding recipe takes the best elements of a sweet cornbread and combines them with the luxurious creaminess of creamed corn, resulting in a dish that’s truly unique. It’s tender, rich, and emerges from the oven with a beautiful golden top, making it a feast for the eyes as well as the palate. Whether you’re serving it alongside a perfectly roasted turkey, a glazed ham, or a succulent roast chicken, this homemade corn pudding casserole is guaranteed to be a crowd-pleaser and often outshines the main course. It’s simple to prepare but delivers complex flavors that will have everyone asking for the recipe.
Essential Ingredients for Your Perfect Corn Pudding
Crafting the ultimate creamy corn pudding casserole relies on a few key ingredients, each playing a vital role in achieving that sought-after texture and flavor. Here’s a detailed look at what you’ll need and why:
| Key Ingredient | Why It’s Important & Helpful Tip |
|---|---|
| Corn (Whole Kernel & Creamed) | Using both varieties is key to the best corn pudding. Whole kernel corn provides delightful texture and bursts of sweet flavor, while creamed corn ensures an incredibly smooth and rich base. **Tip:** Do not drain the whole kernel corn! The liquid adds essential moisture and prevents the casserole from becoming dry. |
| Eggs & Milk (or Sour Cream) | These form the custardy, creamy backbone of your corn pudding. Eggs act as a binder and help create a smooth, coherent texture, while milk (or sour cream, as used in this recipe for extra richness) contributes to the lush consistency. **Tip:** Whisk these well before combining with other ingredients to prevent any streaks of egg white in the final baked pudding. Ensure sour cream is at room temperature for smoother mixing. |
| Butter & Sugar | Butter is indispensable for adding incredible richness and a depth of flavor that complements the corn beautifully. A touch of sugar enhances the corn’s natural sweetness, making this casserole truly irresistible without being overly dessert-like. **Tip:** Make sure your butter is melted but not hot; hot butter can scramble the eggs when added. |
| Flour, Cornmeal & Baking Powder | This dry ingredient trio provides structure to the pudding without making it heavy or dense. Flour and cornmeal give it a slight “cornbread-like” crumb, while baking powder ensures a light, airy lift. **Tip:** Whisk these dry ingredients thoroughly before adding them to the wet mixture to avoid any clumps and ensure even distribution, leading to a perfectly consistent casserole. |
| Salt & Optional Add-Ins | A crucial pinch of salt balances the sweetness and brings out all the flavors. Don’t skip it! For an extra layer of flavor and customization, consider optional add-ins. **Ideas:** Crispy bacon bits, shredded cheddar cheese, diced green chiles for a subtle kick, or fresh herbs like chives or parsley can elevate your corn pudding to new heights. |
Easy Steps to Your Delicious Corn Pudding Casserole
Making this incredible creamy corn pudding casserole is surprisingly straightforward. Follow these simple steps for a truly memorable side dish that will impress everyone at your table.
- Prepare Your Oven & Pan: Begin by preheating your oven to 350°F (175°C). Next, generously grease a 9×13-inch baking pan with cooking spray or butter. This step is essential for easy serving and to prevent sticking. Set the prepared pan aside.
- Combine Wet Ingredients: In a large mixing bowl, start by whisking the eggs until they are light and smooth. Then, add both cans of corn (including the liquid from the whole kernel corn), the slightly cooled melted butter, room temperature sour cream, and olive (or vegetable) oil. Whisk all these wet ingredients briskly until they are fully combined and the mixture appears smooth and consistent.
- Incorporate Dry Ingredients: Carefully sprinkle the flour, cornmeal, sugar, salt, and baking powder directly over the wet mixture in the bowl. Using a whisk or spatula, gently mix just until all the dry ingredients are incorporated and no streaks of dry flour remain. Be careful not to overmix, as this can lead to a tougher texture.
- Bake to Golden Perfection: Pour the prepared batter evenly into your greased 9×13-inch baking pan. Place it in the preheated oven and bake for approximately 50–55 minutes. You’ll know it’s ready when the top is beautifully golden brown, the edges are slightly set, and the center has a slight jiggle (it will firm up considerably as it cools).
- Serve and Enjoy: Allow the corn pudding casserole to cool slightly for about 10-15 minutes before serving. This helps it set further and makes it easier to scoop. Serve it warm, perhaps with your favorite optional toppings like crumbled bacon, fresh chives, or a dusting of Parmesan cheese for an extra layer of savory flavor.
Quick Tip: Choosing Your Baking Pan
The type of baking pan you use can slightly affect your casserole’s outcome. Understand the differences between baking in metal, ceramic, or glass pans for optimal results. For this creamy corn pudding casserole, I highly recommend using a glass or ceramic pan. These materials distribute heat more evenly and gently, promoting a custardy texture and preventing the edges from over-browning before the center is cooked through.
Expert Tips for the Perfect Corn Pudding Casserole
Achieving a consistently perfect, creamy corn pudding casserole is easy with a few insider tips:
- Ensure Cool Butter: While the recipe calls for melted butter, it’s crucial that it’s not hot when added to the wet ingredients, especially the eggs. Hot butter can cause the eggs to curdle, leading to a lumpy texture. Let your melted butter cool slightly before incorporating it.
- Generously Grease Your Pan: Don’t skimp on the nonstick spray or butter for your baking dish. A well-greased pan ensures that your delicious corn pudding casserole comes out cleanly and easily, preventing any sticky situations when serving.
- Check Baking Powder Freshness: Baking powder is your leavening agent here, contributing to the pudding’s light texture. To check if it’s still active, drop about a teaspoon into a small bowl of hot water. If it immediately fizzes and bubbles, it’s good to go! If not, it’s time for a new batch.
- Master the Baking Time: While 50-55 minutes is a general guideline, ovens can vary. Look for visual cues: a beautiful golden-brown top, light browning around the edges, and a touch that feels springy rather than liquid. A slight jiggle in the very center is perfectly fine, as it will continue to set as it cools. You can also insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.
- Room Temperature Ingredients: For the smoothest batter, ensure your eggs and especially your sour cream are at room temperature. Cold ingredients can cause melted butter to seize up and prevent smooth emulsification, leading to a less uniform texture in your pudding.
- Don’t Overmix: After combining wet and dry ingredients, mix just until no dry streaks remain. Overmixing can develop the gluten in the flour and result in a tougher, less tender casserole.
Make Ahead and Storage Tips
Planning Ahead for Your Corn Pudding
To Make Ahead (Unbaked): Prepare the corn pudding casserole batter as directed, then pour it into your greased baking dish. Cover it tightly with plastic wrap or foil and refrigerate for up to 24 hours before baking. When you’re ready to bake, let the casserole sit at room temperature for 20–30 minutes to take off the chill, then bake as directed until golden and set. You might need to add an extra 5–10 minutes to the bake time if it’s still quite cold.
To Store Cooked Corn Pudding: Allow the baked corn pudding casserole to cool completely to room temperature. Cover it tightly with plastic wrap or foil and refrigerate for up to 4 days. This makes it perfect for leftovers!
To Reheat: For individual portions, simply warm them in the microwave until heated through. To reheat the entire dish, cover it with foil to prevent drying out and warm in a 325°F (160°C) oven until thoroughly heated, usually about 20-30 minutes.
To Freeze: Corn pudding casserole freezes beautifully. Once cooled, wrap the entire dish (or individual portions) tightly in plastic wrap, then again in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.
Serving Suggestions & Creative Variations
This sweet and savory corn pudding casserole is incredibly versatile and pairs well with a variety of dishes. Here’s how you can serve it and some ideas to customize it:
Perfect Pairings
- Holiday Roasts: It’s a natural fit for Thanksgiving turkey, Christmas ham, or a classic Sunday roast chicken.
- BBQ & Grilling: Serve it alongside grilled ribs, pulled pork, or barbecued chicken for a fantastic summer meal.
- Everyday Dinners: Enjoy it with pork chops, meatloaf, or even a simple pan-seared steak.
Delicious Toppings
While delicious on its own, a few toppings can elevate your corn pudding:
- Crispy Bacon & Chives: Crumbled cooked bacon and fresh chopped chives add a savory crunch and fresh oniony note.
- Parmesan Cheese: A light dusting of finely grated Parmesan cheese offers a salty, umami kick.
- Jalapeños: For those who love a bit of heat, finely diced fresh or pickled jalapeños can add a wonderful spice.
- Caramelized Onions: Sweet, tender caramelized onions bring an extra layer of savory depth.
Exciting Variations
Don’t be afraid to experiment with this versatile recipe:
- Spicy Corn Pudding: Add a pinch of cayenne pepper, a dash of hot sauce, or a can of diced green chiles (drained) to the batter for a fiery kick.
- Cheesy Corn Pudding: Stir in 1 cup of shredded cheddar, Monterey Jack, or a Mexican blend cheese to the batter before baking for an extra gooey texture.
- Herbaceous Delight: Fold in fresh herbs like chopped parsley, cilantro, or thyme for an aromatic touch.
- Sweet & Spicy: Combine a touch of honey or maple syrup with a hint of chipotle powder for a unique flavor profile.
- Smoky Flavor: Add a teaspoon of smoked paprika or a splash of liquid smoke for a rich, smoky undertone.
Frequently Asked Questions (FAQ) About Corn Pudding Casserole
Here are some common questions about making and enjoying corn pudding casserole:
Is corn pudding sweet or savory?
Our corn pudding casserole beautifully balances both sweet and savory notes. The natural sweetness of the corn is enhanced by a touch of sugar, while butter, sour cream, and salt contribute to a rich, savory depth. It’s truly the best of both worlds!
Can I use frozen corn for this recipe?
Yes, you can absolutely use frozen corn! Make sure to thaw it completely before adding it to the mixture, and gently pat it dry if it seems to have excess moisture. You’ll still want to include canned creamed corn for the desired creamy texture.
What is the difference between corn pudding and corn casserole?
While often used interchangeably, corn pudding typically has a softer, more custard-like, jiggly texture, almost like a savory-sweet dessert. Corn casserole, on the other hand, often has a firmer, breadier consistency, sometimes incorporating cornbread mix. This recipe leans towards the luscious, creamy pudding style.
Why is my corn pudding runny?
If your corn pudding is runny, it might be underbaked. Ensure you bake it until the center is set with only a slight jiggle and the top is golden. Cooling time is also crucial; it will continue to firm up as it cools.
Can I make this recipe gluten-free?
To make this corn pudding gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure your cornmeal is also certified gluten-free, as some brands may have cross-contamination. Always check ingredient labels.
More Favorite Holiday Side Dishes:
Salads
Wild Rice Pilaf
Vegetables
Creamed Peas
Salads
Ambrosia Salad Recipe
Side Dishes
Crockpot Au Gratin Potatoes
Print Recipe
Corn Pudding Casserole
Chelsea Lords
15 minutes
50 minutes
1 hour 5 minutes
12 servings, as a side
Equipment
- 9 x 13-inch baking pan
Ingredients
- 2 large eggs
- 1 (14.75-ounce) can creamed corn
- 1 (15-ounce) can corn (do not drain)
- 8 tablespoons unsalted butter, melted (but not hot)
- 1 cup sour cream, at room temperature
- 2 tablespoons olive oil (or vegetable oil)
- 2/3 cup all-purpose flour
- 2/3 cup cornmeal
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- Cooked bacon, diced
- Green onions or chives, diced
- Parmesan cheese, finely grated on top
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with cooking spray and set aside.
- In a large bowl, whisk the eggs until smooth. Add both cans of corn (undrained whole kernel and creamed), melted (but not hot) butter, sour cream, and oil. Whisk briskly until fully combined and smooth.
- Add the flour, cornmeal, sugar, salt, and baking powder directly on top of the wet mixture. Whisk just until combined and no dry streaks remain. Be careful not to overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 50–55 minutes, or until the casserole is golden brown and slightly jiggly in the center. It will firm up as it cools.
- Serve warm or at room temperature. For a more savory flavor, add a light dusting of Parmesan with a microplane and sprinkle with cooked, crumbled bacon and sliced chives.
Recipe Notes
Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bring to room temperature before baking, and add 5–10 extra minutes to the bake time if needed.
Storage: Let cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or the whole dish (covered with foil) in a 325°F (160°C) oven until warmed through.
Nutrition
Serving:
1
serving
|
Calories:
263
kcal
|
Carbohydrates:
28
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
63
mg
|
Sodium:
413
mg
|
Potassium:
152
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
463
IU
|
Vitamin C:
2
mg
|
Calcium:
33
mg
|
Iron:
1
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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