Corn Pudding Casserole
User Reviews
5
Corn Pudding Casserole
Description
Corn Pudding Casserole is made by combining dry ingredients including cornmeal, corn starch, baking powder, salt and nutmeg, then stirring in beaten eggs mixed with half-and-half, melted butter, and sharp cheddar cheese. Fresh or thawed corn kernels and sliced green onions add texture and subtle sweetness. The mixture is baked until golden brown at the edges and set in the center, tested with a toothpick to ensure doneness.
The resulting casserole has a creamy yet structured texture, with bursts of corn flavor and a mild sharpness from the cheese. Nutmeg adds gentle aromatic complexity without overpowering the main flavors. It can be served warm for a comforting side or cold as a make-ahead dish.
The recipe works best using fresh or frozen corn kernels rather than canned for more flavor and texture. Adjusting cheese amount or substituting some cream with milk can reduce calories. Letting the casserole cool for several minutes improves slicing. The dish stores well in the refrigerator for up to five days.
Ingredients
- 3 tablespoons cornmeal
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- 1 teaspoon kosher salt or to taste
- ⅓ teaspoon ground nutmeg
- 6 egg large
- 2 cups half-and-half 473 ml
- 8 tablespoons unsalted butter melted and cooled, 1 stick
- 1 cup cheddar cheese shredded, sharp, 120g
- 5 cups corn kernels thawed if frozen, 20 oz
- 3 green onions thinly sliced
Instructions
- Preheat oven to 350 degrees F / 175 degrees C and lightly oil a 9x13 baking pan.
- In a mixing bowl, combine cornmeal, corn starch, baking powder, salt and nutmeg.
- Beat the eggs in a separate large mixing bowl, then stir in the half-and-half, melted butter and cheese.
- Add in the spiced flour mixture and stir until completely combined and smooth.
- Fold in the corn and green onions and then pour the batter into the prepared baking dish. Tap gently so the batter evens out.
- Bake for about 35 -38 minutes until the pudding is golden brown around the edges. Test by inserting a toothpick or skewer in the center. The casserole is done when it comes out clean.
- Cool for 10 minutes, then slice and serve warm or cold.
Notes
- Fresh or frozen corn kernels provide better flavor and texture than canned.
- Thaw frozen corn completely and drain excess moisture before using.
- Use room temperature eggs for better batter consistency.
- Adjust cheese quantity to taste; add more for extra cheesiness.
- Grease baking dish well to prevent sticking using butter, oil, or cooking spray.
- Optionally add sugar or maple syrup to make a sweeter pudding.
- Allow casserole to rest after baking to set and ease slicing.
- Store leftovers airtight in fridge up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 127mg | 42% |
| Sodium | 429mg | 18% |
| Potassium | 270mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 159mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
