Meta Info
Servings: 6
Total Time: ~55 minutes
Difficulty: Easy
Calories per Serving: ~290
Macros (approx.): Protein 13g | Carbs 22g | Fat 17g | Fiber 3g
Intro Paragraph
Some recipes don’t need a long ingredient list to feel special. This cheesy corn pudding is one of those dishes — warm, creamy, and deeply comforting in the best possible way. It’s the kind of side dish that disappears fast at the table, whether it’s a weeknight dinner or a holiday spread.
What makes this recipe shine is its simplicity. With just corn, eggs, milk, and cheese, you get a soft, custardy center and a golden, bubbly top that feels indulgent without being complicated. This cheesy corn pudding hits that perfect balance between savory and slightly sweet, rich yet light enough to pair with almost anything.
If you’re looking for an easy comfort recipe that feels homemade, satisfying, and dependable, this cheesy corn pudding delivers every single time.
Look at the Recipe
- Creamy, custard-like texture with golden cheesy edges
- Made with just 4 core ingredients
- Perfect as a side dish or light main
Ingredients Needed
- 2 cups corn kernels (canned or frozen, thawed and well-drained)
- 1½ cups shredded cheese (mild cheddar, Colby Jack, or another good melting cheese)
- 2 cups half-and-half or whole milk
- 4 large eggs
Optional (not counted in core ingredients):
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Butter or nonstick spray for greasing
How to Make Our Cheesy Corn Pudding
-
Preheat the oven.
Preheat to 350°F (175°C) and lightly grease a 9-inch round baking dish or 2-quart casserole. -
Whisk the base.
In a medium bowl, whisk the eggs until smooth and slightly frothy.
Add the milk and whisk again until fully combined. Season lightly if using salt and pepper. -
Combine the ingredients.
Stir in the corn and 1 cup of the shredded cheese, reserving the rest for topping. -
Assemble.
Pour the mixture into the prepared dish, spreading the corn evenly.
Sprinkle the remaining cheese over the top. -
Bake.
Bake for 40–50 minutes, until the edges are set and the center has just a slight wobble. The top should be golden and bubbly. -
Rest and serve.
Let the pudding rest 10–15 minutes before serving so it sets into neat, creamy scoops.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
- Reheat gently in the microwave or covered in the oven to prevent drying out.
- Serve alongside grilled chicken, roasted vegetables, or as part of a holiday table.
- This dish also works well in individual ramekins for portion-controlled servings.
Tips & FAQs
Can I use frozen corn?
Yes. Just thaw and drain it well to avoid excess moisture.
What cheese works best?
Mild cheddar and Colby Jack melt beautifully, but sharp cheddar or smoked Gouda add deeper flavor.
How do I make it firmer?
For a more sliceable texture, add ¼ cup fine breadcrumbs or crushed crackers before baking.
Can I add protein?
Yes. Diced ham, cooked chicken, or turkey sausage can be folded in for a more filling, high-protein variation.
Is this good for meal prep?
Absolutely. It reheats well and holds its texture when stored properly.
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Main Keyword: cheesy corn pudding
Semantic Variations: baked corn pudding, easy corn casserole, creamy corn side dish, comfort food recipe
Internal Link Suggestions: High-Protein Breakfast Bake | Easy Slow Cooker Meals | 7-Day High-Protein Meal Plan
