Corn Pudding Casserole

Print Recipe

5 from 1 vote

Corn Pudding Casserole is creamy, buttery, and baked until golden with a sweet corn flavor everyone loves.

Prep Time15

Cook Time50

Total Time1 5

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Corn Pudding Casserole

Servings: servings, as a side

Author: Chelsea Lords

Cost: $5.00

Equipment

9 x 13-inch baking pan

Ingredients

2 large eggs
1 (14.75-ounce) can creamed corn
1 (15-ounce) can corn don't drain
8 tablespoons unsalted butter melted, but not hot
1 cup sour cream at room temp
2 tablespoons olive oil or use vegetable oil
2/3 cup flour
2/3 cup cornmeal
1/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder

Optional Toppings (See note 1)

Cooked bacon diced
Green onions or chives, diced
Parmesan cheese finely grated on top

US - Metric

Instructions

Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan with cooking spray and set aside.
In a large bowl, whisk the eggs until smooth. Add both cans of corn, 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.
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.

Video

Notes

Note 1: The corn pudding is delicious on its own, but if you want it to lean more savory, add toppings to taste. I like using 5–6 slices of cooked, finely diced bacon, a few sliced chives, and a generous sprinkle of Parmesan cheese grated right on top with a microplane.

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 oven until warmed through.

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.

Nutrition