This classic side dish combines sweet corn and cheese in a well-seasoned binding cream with basil. It's quick to make, can be prepared ahead of time, and is sure to please any crowd. Get ready for a flavorful and effortless addition to your table!
An old-fashioned side dish
This is an old-fashioned recipe I've been using for decades. It's has simple ingredients and flavors and works for many occasions, from weeknight dinners to potlucks or as a side dish to the holiday table.
It doesn't include cornmeal, creamed corn or cornbread mix of any type. And, though I always favor sweet corn (fresh or frozen), you can use canned corn.
But it does have an interesting amount of cheese and cream. So you know it'll be delicious!
It's quick to make and can be made ahead of time, requiring minimal prep and ingredients. This is great if you're making it for an event or holiday.
For the holidays, I like to serve it alongside green bean casserole, pecan sweet potato casserole and bacon brussels sprouts as part of my Christmas or Thanksgiving menu.
FAQ
Though it's not my first or second choice, you certainly can! Make sure it's well drained as you don't want to add extra liquid to the pudding.
Yes, corn pudding is a fantastic make-ahead option. You can assemble it ahead of time and refrigerate it until baking. When it's time to serve, pop it in a preheated oven and bake until golden.
Ingredient list
- Corn: they will be cooked if fresh. If using frozen beans, use them thawed.
- Onion: yellow, white or red for a touch of color.
- Fresh basil.
- Heavy cream.
- Eggs: fresh, large.
- Unsalted butter.
- Olive oil: or use another vegetable oil like sunflower.
- All-purpose flour.
- Cheese: I like to use white cheddar, Parmesan or Fontina. Or a mix.
- Salt.
- Black pepper.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Spicy: add chili pepper flakes, cayenne pepper, chili powder or smoked paprika to the white sauce. Or fresh, chopped chilies.
- Change the cheese: white cheddar is a classic, but other semi-hard cheeses work, like Fontina, Monterrey Jack, Gruyere or Swiss.
- Herb: fresh basil pairs wonderfully well, but you can use parsley, thyme or cilantro. Don't overdo it.
How to make corn pudding
Corn
Sauteeing (cooking in oil or butter) the corn and onion adds a lot of flavor. So don't skip it.
Binding cream
It's essential to create the structure of the pudding.
Incorporate the eggs with the rest of the ingredients, but don't beat. We don't want to incorporate air so the dish bakes like a custard.
Assembly
Make sure you leave some grated cheese to sprinkle on top so it creates a fantastic golden brown crust.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Storage: keep covered with plastic wrap in the refrigerator for a week.
- Type of dish to use: since you'll be serving it from the baking dish, choose one you like placing on the table. Here are our favorite dishes for family-style casseroles and desserts.
- Why is the corn pudding watery? It probably needs more oven time. Underbaking doesn't allow the eggs and cream to bake well thus not creating the structure the pudding needs. So always check inside with a fork and remove when it's fully baked.
Related recipes you might like:
One last thing
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Corn Pudding (no cornbread mix)
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cups corn kernels, fresh or frozen
- ⅓ cup chopped onion
- 3 eggs
- ½ cup whole milk
- ⅔ cup heavy cream
- 2 tablespoons flour
- 2 tablespoons chopped fresh basil
- ⅛ teaspoon sugar
- ½ tablespoon salt
- Black pepper, to taste
- ¾ cup shredded white cheddar cheese, Monterrey Jack, Fontina and provolone also work
Instructions
- Turn on the oven to 375°F (190ºC).
- Butter a large ceramic or glass dish.
- If fresh, cook 3 cups corn kernels in salted boiling water until soft. If frozen, let the corn come to room temperature and drain excess water.
- Melt 2 tablespoons butter and 1 tablespoon olive oil in a skillet, and add the corn and ⅓ cup chopped onion and let it soften a little over medium heat for a few minutes. Remove from the heat and reserve.
- In a large bowl stir 3 eggs with ½ cup whole milk and ⅔ cup heavy cream. Don’t beat, just integrate well.
- Sift 2 tablespoons flour over the egg mixture and stir well with a wire whisk.
- Add the corn mixture, 2 tablespoons chopped fresh basil, ⅛ teaspoon sugar, ½ tablespoon salt and Black pepper to taste. Mix well.
- Add ½ cup of the cheese and stir everything.
- Place in the dish and sprinkle the remaining ¼ cheese on top.
- Bake for about 40-45 minutes, until golden and puffed and almost firm inside. Don’t overbake or it will start to dry.
- Serve immediately.
- Store leftovers in the refrigerator in an airtight container. Reheat before eating.
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