Yesterday was my birthday and it was a big one. I am now 40. Woah. And while it’s a pretty major birthday, I’ve had zero hang-ups about it. I’m actually pretty excited to welcome a new decade and all of what it may bring. Maybe I won’t feel quite the same way when I reach 50, but for now, I’m feeling great and looking forward to a new year! But let’s talk food. Today’s dish for classic corn pudding is an old recipe that’s gone through several iterations over the years. It’s a traditional Southern dish, especially in rural areas and in Appalachian areas. And it’s one I’ve found in many of my grandmother’s old cookbooks. The original recipe is a little more basic and a little less flavorful. I know cause I’ve tried it. This version I’m bringing you here today though has the flavor turned all the way up! We’re using regular canned corn (or frozen) PLUS creamed corn in this corn casserole. It’s totally loaded with corn. The eggs also make this kinda like a soufflé, but it gets totally set up and ready to slice. They also add some richness, as does the butter.
We’ve got a bit of sugar in here, too, but my version of this dish uses about half the amount of sugar as some other versions. I find it’s still plenty sweet, especially since the corn adds so much sweetness. I want this to be a side dish, not taste like a sugary dessert. (And if you tend towards more savory like I do, keep reading because I’ve got tons of ideas for extra add-ins and toppings you can use to dress this up.) But this soft, slightly sweet, slightly savory corn pudding will have you digging into your plate. You’ll want to go back for seconds for sure. Plus, it’s super easy to put together - less than 10 minutes to prep! That makes it an ideal holiday side dish in my book. OK, let’s get cooking.
Now, I’ve got some notes and substitutions coming up on how to make corn casserole. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making corn pudding:
Corn: You need 2 cups of corn for this recipe. Frozen corn (that I thaw under running water) is my go-to because it’s so convenient. However, you can also use canned corn (be sure to drain and rinse it well) or use fresh corn. Milk: Skim milk is fine here, and you could also do a 1% or 2% milk. Flour: Regular all-purpose flour is great here, but a white wheat or whole wheat flour would be fine, too. I think a gluten-free flour blend would also work, but I haven’t tested it that way. Sugar: The sugar adds a little sweetness, and my version uses lots less than many recipes. You’ll still have plenty of sweetness but it’s not too sweet.
The serving size for this is 12 people, which is great for a larger group at the holidays. If you have a smaller group, you can certainly halve the recipe. Just use a smaller baking dish, such as an 8x8 pan. Also, a quick note of warning: The batter mixture will be very liquidy when you pour it into your casserole dish. That is OK. The dish sets up as it bakes and comes out solid and ready to serve.
OK, let’s talk about some other add-ins and ways to customize this.
Add-in ideas for corn pudding:
Garlic: Add a clove or two of minced garlic to the batter. Onion: Sauté a small amount of onion in olive oil and add that to the mixture. (You can also sauté the garlic if you’re using both.) Peppers: Add ¼ cup of minced green bell pepper to the batter. And/or add ¼ cup of chopped roasted bell peppers. You can even use the kind from the jar. Chilies: You could also add a 4 ounce can of diced green chilies for a southwestern flair. Cheese: Add a cup of shredded cheddar cheese to the batter to make a cheesy corn casserole.
Speaking of cheese, you can also put it on top of the casserole before you bake it.
Here are a few ideas of other ways to top this corn casserole before it bakes in the oven, and some topping ideas when you go to serve it.
Toppings for corn pudding:
- Top the casserole with a cup of shredded cheddar cheese before it bakes.
- Or use a crushed cracker topping on the corn casserole before it bakes.
- Serve with hot sauce for a spicy kick.
- Add chopped fresh parsley or chives or green onions as a fresh, green topping when serving.
So many ways to make this your own! Oh, and here’s what to do if you have leftovers of this corn casserole. Leftovers, once cooled, can be stored in the refrigerator in a covered container for up to 5 days. (Or put plastic wrap over your casserole dish.) Reheat in individual servings in the microwave. Last thing: Need some more Thanksgiving and holiday side dishes to round out your meal? Check out classic Thanksgiving dressing, creamy mashed potatoes, baked mac and cheese and green bean casserole for some other holiday favorites for your big meal. Company carrots are another old-time classic side dish as well. Oh, and Southern style deviled eggs are a must-have! Whether this is an old or a new favorite side dish, I hope you enjoy it and I hope you have a wonderful holiday season! XO, Kathryn
Corn: You need 2 cups of corn for this recipe. Frozen corn (that I thaw under running water) is my go-to because it’s so convenient. However, you can also use canned corn (be sure to drain and rinse it well) or use fresh corn. Milk: Skim milk is fine here, and you could also do a 1% or 2% milk. Flour: Regular all-purpose flour is great here, but a white wheat or whole wheat flour would be fine, too. I think a gluten-free flour blend would also work, but I haven’t tested it that way. Sugar: The sugar adds a little sweetness, and my version uses lots less than many recipes. You’ll still have plenty of sweetness but it’s not too sweet. Add-in ideas for corn pudding:
Garlic: Add a clove or two of minced garlic to the batter.Onion: Sauté a small amount of onion in olive oil and add that to the mixture. (You can also sauté the garlic if you are using both.)Peppers: Add ¼ cup of minced green bell pepper to the batter. And/or add ¼ cup of chopped roasted bell peppers. You can even use the kind from the jar.Chilies: You could also add a 4-ounce can of diced green chilies for a southwestern flair.Cheese: Add a cup of shredded cheddar cheese to the batter to make a cheesy corn casserole.
Toppings for corn pudding:
Top the casserole with a cup of shredded cheddar cheese before it bakes.Or use a crushed cracker topping on the corn casserole before it bakes.Serve with hot sauce for a spicy kick.Add chopped fresh parsley or chives or green onions as a fresh, green topping when serving.
Leftovers: Leftovers, once cooled, can be stored in the refrigerator in a covered container for up to 5 days. (Or put plastic wrap over your casserole dish.) Reheat in individual servings in the microwave.
