This classic side dish combines sweet corn and cheese in a well-seasoned binding cream with basil. It's quick to assemble and on the table in 1 hour; it can be prepared ahead of time and is sure to please any crowd. If you want a corn pudding recipe without Jiffy mix, this is the one for you!
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An old-fashioned side dish
This is an old-fashioned recipe I've been using for decades. It 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. 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.
For the holidays, it's a great option to serve alongside a green bean casserole, the sweet and popular pecan sweet potato casserole, and maybe some bacon Brussels sprouts as part of my Christmas or Thanksgiving menu.
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 some of the dishes I use for family-style casseroles and desserts.
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.
Testing notes
Paula's tips that make a difference.
I always favor sweet corn (fresh or frozen). The kernels have a better flavor and pop when you bite into them. But you can use canned corn. Just make sure they're corn kernels, not creamed.
Don't beat the binding cream, especially the eggs. You want to stir to integrate but not incorporate air. This is a custard-like mixture, and we want it to bake creamy, not rise too much and then fall.
Avoid a watery or curdled pudding by making sure the eggs are fully baked. It should be almost firm, with a slight jiggle in the center. Underbaking doesn't allow the eggs and cream to bake well, thus not creating the structure the pudding needs.
Ingredients
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.
- Corn: it will be cooked if fresh. If using frozen corn, thaw it first.
- Onion: yellow, white or red for a touch of color.
- Fresh basil: dried is not the same. It will add some flavor, but I highly recommend fresh also for color.
- Olive oil: or use another vegetable oil like sunflower.
- Cheese: I like to use white cheddar, Parmesan or Fontina. Or a mix.
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, Monterey 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
Sautéing (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.
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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 semi-hard cheese, like white cheddar, Monterey Jack, Fontina or provolone
Instructions
- Turn on the oven to 375°F (190ºC).
- Butter a 9-inch ceramic baking 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 shredded semi-hard cheese and stir everything.
- Place in the dish and sprinkle the remaining ¼ cup shredded semi-hard cheese¼ cup shredded semi-hard 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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