Corn Pudding
This easy corn pudding recipe combines creamed and frozen corn with cream cheese, cornmeal, onion, egg, milk, and Cheddar. The mixture is blended, seasoned, poured into a casserole dish, and baked until set. It's a comforting side dish perfect for holidays or any meal.
Equipment
- 1 1-Quart Casserole Dish Ensure it is oven-safe.
- 1 Stand Mixer With paddle attachment.
- 1 Rubber Spatula For final mixing and scraping the bowl.
- 1 Measuring Cups and Spoons
- 1 Mixing Bowl If not using the stand mixer bowl for all steps.
Ingredients
Main
- 3 tablespoons unsalted butter melted, plus more for the casserole dish
- 4 ounces cream cheese softened
- One 15-ounce can creamed corn
- 3/4 cup frozen corn thawed
- 1/2 cup cornmeal
- 1/2 onion chopped
- 2/3 cup milk
- 1 large egg beaten
- 1 tablespoon sugar
- 1/2 cup shredded Cheddar
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
- Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
- Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
- Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.
Notes
For best results, ensure the cream cheese is truly softened to avoid lumps in the mixture. If using fresh corn instead of frozen, blanch it briefly first. Don't skip the resting step after baking, as it allows the pudding to set properly and prevents it from being too loose when served. A pinch of cayenne pepper or a sprinkle of smoked paprika can add a nice layer of flavor complexity if desired. You can also experiment with different cheeses like Monterey Jack for a milder flavor or a sharp white Cheddar for more bite.