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Ultimate Comfort Food Corn Pudding Casserole Recipe You Need to Try

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Learn how to make delicious Corn Pudding Casserole. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 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)

Instructions

  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.

Find it online: https://claracooking.com/corn-pudding-casserole/