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
(9x13-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 onions
💡 Pro Tips:
Use freshly shredded cheese—pre-shredded doesn’t melt as smoothly.
Don’t overmix—keeps pudding tender, not dense.
Let rest 10 minutes after baking—sets the custard.
Step-by-Step Instructions (Creamy, Cheesy, Foolproof)
Cheesy Corn Pudding
