Ultimate Comfort Food Corn Pudding Casserole Recipe You Need to Try

Growing up in that old white farmhouse nestled deep in the Blue Ridge Mountains, food was never just about filling our bellies — it was a way we spoke to each other without words. One dish that always felt like comfort wrapped in a warm hug was Mama Lu’s corn pudding casserole. It wasn’t just a side; it was a ritual, a reminder of slow afternoons spent on the porch swing, flour-dusted hands, and stories that stretched back generations. This recipe has stayed close to my heart, and I’m excited to share it with you — a dish that feels like home, no matter where you are.

Why You’ll Love This Corn Pudding Casserole

Corn pudding casserole is one of those humble dishes that somehow manages to be both soulful and satisfying. It’s creamy, slightly sweet, with just enough texture to keep things interesting. For me, it’s a bridge between the past and present — a recipe handed down without measurements but made perfect through memory and love. I’ve brought this dish west to Portland, where friends and neighbors ask for it at gatherings, savoring the same comforting warmth I remember from childhood.

This casserole is incredibly forgiving, too. It’s a one-bowl wonder that pairs beautifully with everything from a Sunday pot roast to a simple green salad. Plus, it’s a great way to celebrate fresh corn in the summer or bring a little sunshine to your winter table. It’s a dish that invites you to slow down, dig in, and savor the stories behind every bite.

Ingredients You’ll Need for This Corn Pudding Casserole

• 4 cups fresh corn kernels (about 5 ears of corn) or 2 cans (15 oz) whole kernel corn, drained
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
• 1/2 cup granulated sugar (adjust to taste, especially if corn is very sweet)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 2 cups buttermilk (can replace with regular milk plus 1 tablespoon lemon juice or vinegar)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup shredded sharp cheddar cheese (optional, but adds a lovely richness)
• 1/4 cup finely chopped green onions or chives (optional for a bit of brightness)

Nutrition Facts

• Calories: Approximately 280 per serving (based on 8 servings)
• Protein: 7g
• Fat: 12g (mostly from butter and eggs)
• Carbohydrates: 34g
• Fiber: 3g
• Sugar: 8g (natural sugars from corn and added sugar)
• Sodium: 350mg (can be reduced by using low-sodium baking powder and unsalted butter)

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Steps to Create Your Corn Pudding Casserole

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. This reminds me of Mama Lu’s old cast iron skillet — always well-seasoned and ready for something special.
2. In a large bowl, combine the corn kernels, cornmeal, flour, sugar, baking powder, and salt. Give it a good stir to mix all those dry ingredients together, just like Mama Lu would do by hand, feeling the textures.
3. In a separate bowl, whisk together the eggs, buttermilk, and melted butter until smooth. It’s like making a little river of richness to pour into the dry mix.
4. Slowly pour the wet ingredients into the dry, stirring gently until just combined. Don’t overmix — you want the pudding to stay tender and light, not dense. Remember, recipes weren’t written down in Mama Lu’s kitchen; they were felt and remembered.
5. If you’re using cheese and green onions, fold them in now for that extra layer of flavor and a bit of color.
6. Pour the mixture into your prepared baking dish, smoothing the top with a spatula.
7. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean. You’ll see the edges pull away slightly from the pan — that’s your sign it’s ready.
8. Let it cool for about 10 minutes before serving. This gives the pudding a chance to set, and the flavors to settle, much like the slow conversations Mama Lu and I shared on the porch after dinner.

Tips for Making the Best Corn Pudding Casserole

There’s a certain rhythm to making this dish that reminds me of those afternoons kneading biscuit dough with Mama Lu. Here are a few things I’ve learned along the way:

• Fresh corn vs. canned: Fresh corn will always give you that bright, sweet pop, but if you’re out of season, canned corn works just fine. Just be sure to drain it well so your pudding isn’t watery.
• Don’t skip the buttermilk: It adds a gentle tang and tender crumb that makes this dish special. If you don’t have buttermilk, a quick homemade substitute works wonders.
• Watch your baking time: Every oven is a little different. Start checking around 40 minutes to avoid overbaking, which can dry out the pudding.
• Make it your own: This recipe is a foundation. Some days I stir in a handful of cooked bacon bits or swap cheddar for pepper jack to add a little kick. Mama Lu always said, “Cooking is like telling a story — you add your own voice.”

Serving Suggestions and Pairings

Corn pudding casserole is as versatile as it is comforting. I remember those Sunday dinners where this dish sat right alongside Mama Lu’s pot roast, soaking up the rich gravy and making everything taste like home. Here are some of my favorite ways to serve it: Learn more: The Ultimate Comfort Food Guide to Perfect Ground Beef Gravy

• Alongside slow-cooked meats like pot roast, brisket, or roasted chicken
• With a fresh green salad tossed in tangy vinaigrette to balance the richness
• Paired with sautéed greens like collards or kale for a Southern-inspired feast
• As a hearty side for your Thanksgiving or holiday spread — it’s a crowd-pleaser that brings warmth and nostalgia

I’ve even enjoyed it for breakfast once or twice, warmed up with a pat of butter and a drizzle of honey. Food like this has a way of bending the rules, just like those porch swing stories that stretched long into the evening.

Storage and Reheating Tips

One of the best things about corn pudding casserole is how well it keeps. Leftovers are like little bites of memory, ready to be enjoyed again and again:

• To store: Cover the casserole tightly with foil or plastic wrap. It will keep in the refrigerator for 3 to 4 days.
• To freeze: Cool completely, then wrap well in freezer-safe wrap or place in an airtight container. Freeze for up to 2 months.
• To reheat: Thaw overnight in the fridge if frozen. Warm in a 350°F oven for 15 to 20 minutes, covered, until heated through. You can also microwave individual portions, but the oven keeps the texture closer to fresh.

Whenever I reheat this casserole, it reminds me of those slow, peaceful mornings at the farmhouse kitchen — a little time to savor the past while making the day ahead feel a bit softer.

Frequently Asked Questions

What are the main ingredients for Corn Pudding Casserole?

The main ingredients for Corn Pudding Casserole include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Corn Pudding Casserole?

The total time to make Corn Pudding Casserole includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Corn Pudding Casserole ahead of time?

Yes, Corn Pudding Casserole can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Corn Pudding Casserole?

Corn Pudding Casserole pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Corn Pudding Casserole suitable for special diets?

Depending on the ingredients used, Corn Pudding Casserole may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Corn pudding casserole is more than just a recipe to me — it’s a thread that ties me to Mama Lu’s kitchen, to the Blue Ridge Mountains, and to all those quiet moments where food became a language of love. It’s simple, unpretentious, and full of soul, just like the farmhouse where I grew up. Whether you’re new to this dish or carrying your own family traditions into the kitchen, I hope this recipe brings a little warmth, comfort, and a pinch of that mountain magic to your table.

“Recipes weren’t written. They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.” — Mama Lu

So, pull out your skillet, dust off your apron, and make this corn pudding casserole your own. It’s the kind of dish that feeds not just your hunger, but your heart.