Two Cheese Corn Pudding

Two Cheese Corn Pudding is a holiday staple in our house. Thanksgiving woudln’t be the same without it, nor would Christmas or Easter. It’s one of those dishes that gets scraped clean at the table and never has any leftovers.

American holiday tables have long been graced with corn dishes. From the first Thanksgivings to the latest, everything from corn bread to corn pudding to corn chowder appear on holiday tables all over the country. Corn pudding has always been a favorite of mine, although I didn’t truly fall in love with it until I had this grown up, savory, cheesy version. The corn puddings of my childhood were always sweet and nice, but a little bland. This recipe for Two Cheese Corn Pudding is mature and ready for the most sophisticated table.

Grated Parmesan cheese.

Cheese makes most things better, and I think cheese makes corn pudding absolutely divine. I add Parmesan to this dish. I think it works to give a depth of flavor that blends perfectly with the custardy base. Sharp Cheddar goes into both the base and on top to create a golden melty crust. I like sharp Cheddar because it backs a punch of flavor and it also melts really nicely, incorporating into the pudding beautifully.

Two Cheese Corn Pudding

3 from 132 votes
Recipe by Add Recipes Course: Sides
Servings

12

servings
Prep time

20

minutes
Cooking time

50

minutes

Ingredients

  • 1 8.5 oz box Corn muffin mix

  • 1 15 oz can Creamed style corn

  • 1 15 oz can Sweet corn, drained

  • 2 Eggs, large

  • 1 cup Sharp Cheddar cheese, grated, divided

  • 1/2 cup Butter, melted

  • 1 cup Sour Cream

  • 1/4 cup Parmesan cheese, grated

  • 3/4 teaspoon Salt

  • 1/2 teaspoon Garlic powder

  • 1/2 teaspoon Onion powder

  • Black pepper to taste

Directions

  • Grease large casserole or baking dish (approx 9 x 13in.) with non-stick cooking spray or softened butter. Preheat oven to 350° F (175° C).
  • In large mixing bowl, briefly beat or whisk the eggs as if making scrambled eggs. Add sour cream, salt, garlic powder, onion powder, and black pepper to taste. Stir until thoroughly combined.
  • Add sweet corn, creamed corn, corn muffin mix packet, butter, 1/2 cup of sharp Cheddar (reserve remaining 1/2 cup for later), and Parmesan. Mix until just combined.
  • Empty pudding into prepared casserole dish. Spread evenly in dish. Sprinkle top with reserved 1/2 cup Sharp cheddar cheese.
  • Cover casserole dish with foil, bake in preheated oven for 30 minutes. Remove foil. Bake for additional 20-25 minutes, or until pudding is set and no longer liquid in the middle. Knife inserted in center should come out without liquid. Rest 10 minutes, slice and serve.

Notes

  • Canned sweet corn can be replaced with an equivalent amount of frozen corn. Thoroughly thaw frozen corn before using.
  • Canned creamed corn can be substituted with homemade creamed corn. Using roughly 15 oz of either canned or (thawed) frozen corn, in food processor or blender, blend half of corn with 2 tablespoons milk and two pinches salt. Combine blended mixture with reserved whole corn.
  • And 8.5 oz corn muffin mix is highly recommended for this recipe. If unavailable, an equivalent amount of cornbread mix may be substituted with varying results.
  • Sharp Cheddar may be substituted with your favorite firm, aged, flavorful cheese like Gruyere, Provolone, aged white Cheddar, or Gouda.
  • Parmesan cheese may be substituted with your favorite hard, aged Italian cheese.

I will happily admit to being a bit of a corn snob. I don’t usually use canned corn in my day-to-day cooking. If corn isn’t in season to get fresh off the cob, I usually use frozen. However, with this recipe canned corn is really the best option. The rich sweetness of canned corn and canned creamed corn really makes the dish.

Canned sweet corn.

Canned creamed corn seems to have fallen a bit out of fashion and may be harder to find than it once was. I’ve included a quick substitution recipe for making your own creamed corn in a pinch. Simply take roughly 15 ounces of thawed frozen or cooked fresh corn and measure out half of it to blend in a blender or a food processor with a bit of milk and salt. Then simply stir the blended portion into the unblended corn for a quick homemade creamed corn that will work well in this recipe. If you wanted to serve this homemade creamed corn recipe as a side dish, I recommend adding a tablespoon or two of melted butter and perhaps a bit more salt and pepper to taste.

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