This Cheesy Corn Pudding is the ultimate comfort side dish—sweet corn baked into a golden, custardy casserole with sharp cheddar, butter, and just enough egg to hold it all together. It’s like cornbread meets soufflé, with a creamy center and slightly crisp edges. Perfect for holidays, potlucks, or any time you want to turn humble corn into something spectacular.
Why You’ll Love This Recipe

🌽 Sweet corn + sharp cheese = perfect balance
🥄 Creamy inside, golden on top—comfort in every bite
⏱️ 15 minutes prep, then bake
💸 Costs under $7—feeds 6–8 generously
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9×13-inch baking dish)
2 (15 oz) cans whole kernel corn, drained
1 (15 oz) can cream-style corn
½ cup (1 stick / 115g) unsalted butter, melted
1 cup (4 oz) shredded sharp cheddar cheese
2 large eggs, beaten
½ cup (60g) all-purpose flour
½ cup (120ml) milk or buttermilk
1 tsp baking powder
½ tsp salt
¼ tsp black pepper
Optional: pinch of cayenne or 2 tbsp chopped green onions1. Prep & Preheat
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix the Batter
In a large bowl, combine whole kernel corn, cream-style corn, melted butter, and cheese.
In another bowl, whisk eggs, milk, flour, baking powder, salt, and pepper until smooth.Pour wet mixture into corn; stir gently until just combined.
3. Bake to Golden Perfection
Pour into prepared dish.
Bake 45–55 minutes, until puffed, golden brown on top, and set in the center (a toothpick should come out clean).
Let rest 10 minutes before serving—this helps it firm up.
4. Serve Warm
Great with:
Roast turkey or ham
Fried chicken or meatloaf
Green beans or collard greens