If you’re on the hunt for a comforting side that feels like a warm hug on a plate, look no further than this Corn Pudding Casserole. It’s a luscious blend of sweet corn, creamy custard, and just the right amount of cheese that together create a dish you’ll want to make again and again. Perfect for cozy dinners or festive gatherings, this casserole balances a smooth, custardy texture with a subtle savory kick from shallots and Gruyere, making every bite simply irresistible. Whether you’re a seasoned cook or just starting out, this recipe brings together simple ingredients in a way that feels genuinely special and satisfying.

Corn Pudding Casserole Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step toward that perfect Corn Pudding Casserole. Each component plays an essential role, from the tender sweetness of corn kernels to the rich creaminess of the heavy whipping cream, creating layers of texture and flavor in this dish.

Shallot: Finely diced to add a subtle oniony sweetness that enhances the overall flavor without overpowering.
All-purpose flour: Provides structure and gives the pudding that delicate firmness you want.
Yellow corn meal: Offers a wonderful corn flavor and slight texture contrast to the soft pudding.
Granulated sugar: Sweetens the dish just enough to balance the savory elements.
Brown sugar: Adds depth with its molasses notes, enriching the casserole’s taste.
Baking powder: Gives the pudding a gentle lift and lightness, preventing it from becoming too dense.
Kosher salt: Essential for bringing out all the other flavors.
Garlic powder: Adds a faint savory warmth beneath the surface.
Onion powder: Complements the shallots, rounding out the savory profile.
Nutmeg: Just a pinch delivers a cozy, aromatic touch that pairs beautifully with corn.
Large eggs: The binding agents that create the rich custard texture.
Heavy whipping cream: Makes the pudding luxuriously creamy and smooth.
Milk: Lightens the custard just enough to keep it silky.
Melted butter: Adds richness and helps with a tender crumb.
Corn kernels: Fresh, canned, or thawed frozen corn adds bursts of juicy sweetness.
Shredded Gruyere cheese: Melts delightfully into the mix, giving a nutty, savory twist.

How to Make Corn Pudding Casserole

Step 1: Preheat and Prep

Start by setting your oven to 350 degrees Fahrenheit. Position the rack in the center for an even bake. This step ensures the casserole cooks slowly and consistently, giving you that creamy center without drying out the edges.

Step 2: Grease the Baking Dish

Lightly grease a 3-quart baking dish to prevent sticking and encourage a nice golden crust around the edges. This simple prep can make serving the pudding much easier.

Step 3: Sauté the Shallots

In a large skillet over medium heat, add a splash of oil and your diced shallots. Stir them occasionally until they soften and turn translucent. This small step infuses the dish with gentle aromatic depth that classic corn pudding recipes often miss.

Step 4: Combine Dry Ingredients

Grab a big mixing bowl and whisk together the flour, cornmeal, sugars, baking powder, salt, garlic and onion powders, plus nutmeg. It’s important to mix these well so every bite has a consistent flavor and texture.

Step 5: Mix Wet Ingredients

In another bowl, whisk the eggs, heavy cream, and milk until smooth. This combination provides the custardy base that makes the Corn Pudding Casserole so decadently creamy.

Step 6: Bring It All Together

Pour the wet ingredients into the dry and stir just until combined. Then whisk in the melted butter and the sautéed shallots. This forms the rich batter that’s ready for the star ingredients.

Step 7: Add Corn and Cheese

Fold in the corn kernels and shredded Gruyere cheese. These add bursts of sweetness and savory goodness, creating those irresistible pockets of flavor throughout the casserole.

Step 8: Bake to Perfection

Pour the batter into your prepared dish and smooth the top evenly. Bake for 55 to 60 minutes until the center is set but still soft and creamy. Avoid over-baking as the pudding should remain soft rather than turning dry or crumbly.

Step 9: Check for Doneness

Test the center with a toothpick — it should come out clean, without wet batter. This step guarantees your Corn Pudding Casserole has cooked through perfectly but stays moist and tender.

Step 10: Cool and Serve

Let the casserole rest for about 10 minutes before serving. This brief cooling time helps it set just enough to slice neatly and makes it pleasantly warm and comforting on the plate.

How to Serve Corn Pudding Casserole

Garnishes

Fresh herbs like chopped chives or parsley bring a lovely pop of color and a bright flavor contrast to the creamy casserole. Sprinkle a bit of smoked paprika for a subtle smoky note and a gorgeous finish.

Side Dishes

This dish pairs wonderfully with roasted meats, especially turkey or ham, making it a perfect addition to holiday spreads. For a vegetarian meal, serve alongside steamed greens or a fresh salad to balance the richness.

Creative Ways to Present

Try serving Corn Pudding Casserole in individual ramekins for an elegant touch at dinner parties. You can also top each portion with a dollop of sour cream or a drizzle of honey butter for a gourmet feel that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Corn Pudding Casserole with plastic wrap or transfer it to an airtight container, then refrigerate. It will keep well for up to 3 days and maintain its creamy texture when properly stored.

Freezing

You can freeze the casserole before baking. Cover tightly with foil and paper, then freeze for up to 3 months. When ready, thaw overnight and bake as usual, adding a few extra minutes to the baking time if needed.

Reheating

Reheat leftovers gently in the oven at 325 degrees Fahrenheit until warmed through, or microwave individual portions on medium power to retain that creamy consistency without drying out.

FAQs

Can I use frozen corn instead of fresh or canned?

Absolutely! Just make sure to thaw the frozen corn first to prevent extra moisture from making the pudding soggy. Frozen corn still delivers great sweetness and texture.

Is it possible to make this dish dairy-free?

Yes, you can substitute the heavy cream and milk with coconut milk or a plant-based alternative, and use dairy-free butter to keep it creamy while accommodating dietary needs.

Can I prepare the Corn Pudding Casserole completely ahead of time?

Definitely. You can mix everything, pour it into the baking dish, cover, and refrigerate overnight. Just bake it the next day, adding a bit of extra time if it’s cold from the fridge.

What makes Gruyere cheese the choice for this recipe?

Gruyere melts beautifully and has a nutty, slightly sweet flavor that complements corn without overpowering it. Feel free to experiment with mild cheddar for a different twist.

Why should I avoid over-baking the casserole?

Over-baking causes the pudding to dry out and lose its luscious creamy texture. Keeping a close eye near the end of baking ensures a soft, custardy center that’s exactly what makes Corn Pudding Casserole so delightful.

Final Thoughts

There’s something truly magical about Corn Pudding Casserole — it manages to feel both homey and a bit special at the same time. Whether it’s a weeknight side or part of a holiday feast, this dish brings warmth, comfort, and flavor to the table like very few others. I can’t wait for you to try it and watch how it becomes a beloved staple in your kitchen as well!