5 from 15 votes
Creamy Corn Pudding Casserole
This creamy corn pudding casserole combines corn kernels, shallots, and shredded Gruyere cheese in a smooth batter made with flour, cornmeal, sugars, and spices. Baked until softly set and creamy, it balances slight sweetness with savory depth from shallots and cheese. The texture is tender and custard-like, offering a comforting side dish that highlights the natural sweetness of corn with complementary savory flavors.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
6
servings
Calories:
608 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 shallot finely diced
- 1 cup all-purpose flour
- 3/4 cup cornmeal yellow
- 1/2 cup granulated sugar
- 1/4 cup brown sugar light or dark - packed
- 1 1/2 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 5 egg room temperature, large
- 1 1/2 cup heavy whipping cream
- 1/4 cup milk
- 1/2 cup butter melted
- 2 1/2 cups corn kernels fresh, canned, or if using frozen thaw them first
- 1 cup gruyere cheese shredded
Instructions
- Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.
- Grease a 3-quart baking dish and set it aside.
- Place a large skillet over medium heat, add a bit of oil, and add the diced shallot, sauté stirring until soft, a few minutes. Set aside.
- In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, salt, onion powder, garlic powder, and nutmeg.
- In a separate bowl, whisk together eggs, cream, and milk, until combined.
- After that, stir in the egg mixture into the dry mixture, and mix until combined. Then whisk in melted butter and the sautéed shallot.
- Lastly, stir in corn kernels and shredded cheese.
- Pour the batter into the prepared baking dish, and level the top with an offset spatula. and bake until the center is set 55 to 60 minutes. Do not over-bake as the pudding should be soft and creamy!
- A toothpick inserted into the center of the pudding should come clean, with NO raw batter.
- Let the corn pudding cool for 10 minutes and serve.
Cup of Yum
Nutrition Information
Calories
608kcal
(30%)
Carbohydrates
71g
(24%)
Protein
19g
(38%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
205mg
(68%)
Sodium
893mg
(37%)
Potassium
718mg
(15%)
Fiber
5g
(20%)
Sugar
33g
(66%)
Vitamin A
1083IU
(22%)
Vitamin C
1mg
(1%)
Calcium
503mg
(50%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 608
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 71g | 24% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 205mg | 68% |
| Sodium | 893mg | 37% |
| Potassium | 718mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 33g | 66% |
| Vitamin A | 1083IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 503mg | 50% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.