Southern Corn Pudding Casserole Recipe Easy Cheddar Crust Comfort Food
A comforting southern corn pudding casserole with a creamy sweet corn base and a crispy, tangy sharp cheddar crust. Quick and easy to prepare, perfect for family dinners or potlucks.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: Southern American
Ingredients
Scale
- 15 oz canned whole kernel corn, drained
- 14.75 oz canned creamed corn
- 3 large eggs, room temperature
- 1 cup (240 ml) milk (whole or 2%)
- 4 tablespoons (56 g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 cup (30 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 cup (100 g) sharp cheddar cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly butter a 9×9-inch casserole dish to prevent sticking and set aside.
- In a large mixing bowl, combine the drained whole kernel corn and creamed corn. Stir gently to combine without mashing the kernels.
- In a separate small bowl, whisk together the flour, baking powder, salt, black pepper, and sugar.
- Crack the 3 large eggs into the corn mixture and whisk until smooth and well combined.
- Pour in the milk and melted butter, stirring gently until the mixture is creamy and uniform.
- Gradually stir the flour mixture into the wet ingredients, mixing just until combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Sprinkle the shredded sharp cheddar cheese evenly over the top.
- Bake uncovered for 45-50 minutes until the pudding puffs slightly, edges turn golden, and the cheddar crust bubbles and browns. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Let the casserole rest for 5-10 minutes before serving.
Notes
Do not overmix the batter to avoid a dense pudding. Use room temperature eggs and milk for better texture. Drain canned corn well to prevent runny pudding. Watch the cheddar crust closely in the last 10 minutes of baking and tent with foil if it browns too quickly. For extra creamy pudding, bake the casserole in a water bath. Variations include gluten-free flour substitutions, adding jalapeños for heat, or using fresh corn in season.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 220
- Fat: 12
- Carbohydrates: 18
- Protein: 5
Keywords: southern corn pudding, corn casserole, cheddar crust, comfort food, easy side dish, potluck recipe