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.
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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.
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 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.