Corn Pudding (no cornbread mix)

Blue cloth below a white plate with corn pudding serving. Silver fork.

Though we recommend using sweet fresh corn, this casserole dish can be made year-round with frozen. It makes a great holiday side dish. Leftovers reheat very well.

Course Side Dish

Cuisine International

Keyword corn pudding

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 235kcal

Author Paula Montenegro

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

US Customary - Metric

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.

Notes

Adjust: the amounts of some ingredients like cheese and seasonings can be adjusted and varied to your palate.

Variations: make it spicy by adding some chopped red or green chiles or a ground spice like cayenne pepper, paprika or chili powder.

Leftover ham, turkey or chicken: you can add it chopped to this corn casserole and make a whole meal out of it. It's especially good for holiday leftovers.

Nutrition