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Corn Pudding

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 4 servings
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3 tablespoons unsalted butter, melted, plus more for the casserole dish

4 ounces cream cheese, softened

One 15-ounce can creamed corn

3/4 cup frozen corn, thawed

1/2 cup cornmeal

1/2 onion, chopped

2/3 cup milk

1 large egg, beaten 

1 tablespoon sugar

1/2 cup shredded Cheddar

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
  2. Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined. 
  3. Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined. 
  4. Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.