“You seriously have to try this corn pudding,” my sister insisted over a crackling phone line, the kind of call where you can almost smell the kitchen chaos on the other end. I’d just pulled a ham from the oven, knowing the usual sides wouldn’t quite cut it this year. Honestly, I was skeptical—corn pudding always sounded a bit too mushy or bland in my mind. But, later that evening, after a few attempts and tweaks of her recipe, I caught myself sneaking spoonfuls straight from the baking dish while nobody was looking.

That creamy, cheesy texture—balanced with just the right pop of sweet corn—felt like the perfect comfort side to stand up to the salty holiday ham. The golden crust on top? Pure bonus points. This casserole recipe quickly became my go-to for holiday dinners, potlucks, or any time I want something that’s cozy yet a little special. It’s one of those dishes that doesn’t scream for attention but quietly pulls the whole meal together, you know?

What really sold me was how forgiving the recipe is—you can toss it together in under an hour, no fancy techniques, and it’s great for feeding a crowd. Plus, it keeps well, so leftovers turn into easy next-day treats. I’ve found that pairing it with my tried-and-true rosemary sea salt bread rounds out the meal beautifully.

There’s something quietly satisfying about a creamy cheesy corn pudding casserole that feels like a warm hug beside your holiday ham. It’s the kind of recipe that sticks with you—not flashy, but reliably delicious every single time.

Why You’ll Love This Recipe

This creamy cheesy corn pudding casserole isn’t just another side dish—it’s a little slice of comfort that never fails to impress. After testing this recipe through several holiday seasons and family dinners, I’ve nailed down what makes it stand out:

• Quick & Easy: Ready in under 60 minutes, it fits right into busy holiday schedules or last-minute meal plans.
• Simple Ingredients: Almost everything comes from your pantry or fridge—no hunting for specialty items.
• Perfect for Holiday Ham: The rich creaminess and cheesy notes complement the saltiness of ham beautifully without overpowering it.
• Crowd-Pleaser: Kids and adults alike keep asking for seconds, and I’ve yet to meet anyone who doesn’t like it!
• Unbelievably Delicious: The combo of sweet corn kernels, creamy custard, and melted cheese creates a texture that’s both dreamy and comforting.

What sets this apart from other corn puddings is the balance of flavors and textures. Using a mix of sharp cheddar and creamy cream cheese gives it a rich depth, while just the right pinch of nutmeg adds a subtle warmth. Plus, the slight crunch on top from the breadcrumb topping (which you can totally skip if you prefer) adds a lovely contrast.

Honestly, this recipe feels like a little celebration every time I make it. It’s comforting but never heavy, and it’s perfect for turning a simple ham dinner into something memorable without stress. For a sweet finish after the savory, I sometimes pair it with a light fresh strawberry galette with vanilla glaze—a lovely balance to the richness of the casserole.

What Ingredients You Will Need

This creamy cheesy corn pudding casserole recipe relies on straightforward ingredients that bring out big flavor without fuss. Most are pantry staples, and you can easily tweak some for dietary needs.

• Corn Kernels: 3 cups (about 510 g) fresh or frozen (thawed) sweet corn kernels. Fresh is ideal in season, but frozen works just fine.
• Sharp Cheddar Cheese: 1 cup (110 g), shredded. I like Cabot brand for a nice sharp punch.
• Cream Cheese: 4 oz (115 g), softened. Adds silky creaminess and depth.
• Whole Milk or Half-and-Half: 1 cup (240 ml). Use half-and-half for a richer custard, or dairy-free milk to make it vegan-friendly.
• Eggs: 3 large, room temperature to help bind everything perfectly.
• All-Purpose Flour: ¼ cup (30 g), to thicken the pudding gently without making it heavy.
• Butter: 2 tbsp (28 g), melted, plus extra for greasing the casserole dish and optional breadcrumb topping.
• Granulated Sugar: 2 tbsp (25 g), just enough to balance the natural sweetness of the corn.
• Salt & Black Pepper: To taste, about ½ tsp salt and ¼ tsp pepper.
• Ground Nutmeg: Just a pinch, to add subtle warmth and enhance the creamy custard flavor.
• Optional Breadcrumb Topping: ½ cup (50 g) plain breadcrumbs mixed with 1 tbsp melted butter for a golden crust.

If you want to keep this gluten-free, swap the all-purpose flour for almond flour or a gluten-free blend. For a dairy-free version, substitute cream cheese and milk with coconut cream or your favorite plant-based alternatives. The recipe is flexible, making it easy to adapt while keeping the creamy cheesy corn pudding casserole’s soul intact.

Equipment Needed

For this creamy cheesy corn pudding casserole, you’ll want some basics as well as a few handy tools:

• Mixing Bowls: At least one large bowl to combine your ingredients comfortably.
• Whisk & Spatula: For smooth mixing and folding in the cheese and corn kernels.
• Measuring Cups & Spoons: Accuracy helps keep the texture just right.
• 9×13-inch Baking Dish: A standard ceramic or glass casserole dish works best for even baking and browning.
• Cheese Grater: If shredding your own cheddar for fresher texture.
• Oven Mitts: Safety first, especially when pulling out that bubbling golden casserole!

If you don’t have a 9×13-inch dish, a slightly smaller one will work, but expect a thicker pudding requiring a bit more baking time. I’ve made this casserole in both glass and cast iron pans—cast iron gives a slightly crisper edge but requires careful greasing to prevent sticking.

Preparation Method

1. Preheat the oven: Set to 350°F (175°C) and grease your 9×13-inch baking dish with butter. This prevents sticking and helps develop a golden crust.
2. Mix the custard base: In a large bowl, whisk together the 3 large eggs, 1 cup (240 ml) milk or half-and-half, melted butter, sugar, salt, pepper, and a pinch of nutmeg. Whisk until smooth and slightly frothy—this helps the pudding stay light.
3. Incorporate the dry ingredients: Gradually sift in the ¼ cup (30 g) flour, whisking constantly to avoid lumps. The flour thickens the mixture gently, so don’t skip this step.
4. Add the cheeses: Fold in the softened cream cheese (cut into small pieces) and shredded sharp cheddar. Toss gently until cream cheese is mostly blended; some small lumps are okay—they’ll melt during baking.
5. Fold in the corn kernels: Stir in the 3 cups of corn kernels, ensuring even distribution. This is where the sweet, fresh corn flavor shines through.
6. Transfer to baking dish: Pour the mixture into your prepared casserole dish. Smooth the top with a spatula.
7. Optional breadcrumb topping: Combine ½ cup plain breadcrumbs with 1 tbsp melted butter, then sprinkle evenly over the top for a crunchy, golden finish.
8. Bake: Place the casserole in the oven and bake for 45-55 minutes. The pudding should be set around the edges but still slightly jiggly in the center. The top will be golden and lightly crisp.
9. Rest before serving: Let it cool for 10-15 minutes. This helps the pudding firm up and makes it easier to serve.

Pro tip: If the top is browning too quickly but the center isn’t set yet, tent the casserole loosely with foil to prevent burning while it finishes baking. The smell of baked corn and cheese will fill your kitchen, signaling a done dish that’s ready to impress.

Cooking Tips & Techniques

Making creamy cheesy corn pudding casserole can feel straightforward, but a few tricks make the difference between good and truly memorable:

• Softened cream cheese is key: If you toss cold cream cheese in, you’ll end up with lumps that won’t melt properly. Let it sit at room temperature for 30 minutes or zap gently in the microwave for 15 seconds.
• Don’t overbake: The pudding should still wobble slightly in the center when you pull it from the oven—carryover heat will finish the cooking. Overbaking leads to a dry, rubbery texture.
• Use fresh or thawed corn: Fresh kernels bring the best natural sweetness and texture. Frozen corn works well but drain any excess water before mixing.
• Season thoughtfully: A pinch of nutmeg might seem odd, but it brings warmth that complements the cheese and corn without being overpowering.
• Multitasking tip: Prepare the custard base while the oven preheats to save time, and clean up mixing bowls early to reduce post-meal mess.

I once forgot to grease the pan properly, and the casserole stuck so badly that serving felt like a battle. Trust me, butter your dish well. Also, if you want an extra cheesy punch, sprinkle a little shredded cheddar on top in the last 10 minutes of baking.

Variations & Adaptations

This creamy cheesy corn pudding casserole is flexible enough to suit many tastes and dietary needs:

• Spicy Kick: Add ¼ tsp cayenne pepper or mix in diced jalapeños with the corn for a subtle heat that pairs surprisingly well with ham.
• Herb Infusion: Fold fresh chopped thyme or chives into the custard before baking for a fragrant twist.
• Vegan Version: Substitute cream cheese with vegan cream cheese, milk with almond or oat milk, and replace eggs with a flaxseed or chia egg binder. Use nutritional yeast for cheesy flavor.
• Low-Carb Option: Swap the flour for almond flour or omit it altogether, keeping the custard slightly looser but still delicious.
• Sweet Cornbread Style: Stir in ½ cup cornmeal to the batter for a more rustic texture reminiscent of cornbread pudding.

Personally, I’ve made this with a blend of smoked gouda and cheddar for holiday dinners, which adds a subtle smoky depth that’s delightful alongside ham. Feel free to experiment with cheese blends to suit your preferences.

Serving & Storage Suggestions

Serve this creamy cheesy corn pudding casserole warm, straight from the oven, for the best texture and flavor. It pairs wonderfully with holiday ham, roasted vegetables, or a fresh green salad to balance the richness.

Leftovers? No problem. Store any extras in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) for about 15-20 minutes, covered with foil to keep it moist, or microwave in short bursts stirring halfway through.

The flavors actually deepen after a day, making it a perfect make-ahead side. For longer storage, you can freeze it in a freezer-safe dish for up to 2 months—thaw overnight in the fridge before reheating.

Pair with a crisp white wine or sparkling cider to cut through the richness, or enjoy alongside a refreshing cranberry relish for a festive touch. I like to serve it with my creamy colcannon mashed potatoes if I’m aiming for a hearty spread.

Nutritional Information & Benefits

This corn pudding casserole offers a comforting dose of protein, calcium, and fiber thanks to its wholesome ingredients. Here’s an estimated breakdown per serving (based on 8 servings):

• Calories: ~250 kcal
• Protein: 10 g
• Carbohydrates: 20 g
• Fat: 15 g (mostly from cheese and butter)
• Fiber: 2 g

Corn provides antioxidants and dietary fiber, while cheese contributes calcium and vitamin D. Using whole milk or half-and-half adds richness but also calories, so you can swap for lower-fat milk to lighten the dish. This casserole is naturally gluten-free if you use a gluten-free flour alternative and ensure breadcrumbs are gluten-free.

From a wellness standpoint, it’s a satisfying side that balances indulgence with nourishing ingredients, perfect for those who want comfort food without completely derailing healthy eating habits during the holidays.

Conclusion

This creamy cheesy corn pudding casserole is the kind of recipe you’ll find yourself coming back to again and again. It’s simple, forgiving, and brings that perfect cozy vibe alongside holiday ham. I love how easy it is to customize—whether you’re adding herbs, spices, or swapping ingredients to fit your needs, it always turns out comforting and delicious.

Don’t hesitate to make it your own, and if you try variations, I’d love to hear how you twist the recipe! Sharing these kinds of cozy dishes feels like passing on a little love from my kitchen to yours.

So next time you’re wondering what to serve with your ham, give this creamy cheesy corn pudding casserole a shot. It might just become your new holiday favorite.

FAQs About Creamy Cheesy Corn Pudding Casserole

Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole up to a day in advance, store it covered in the fridge, and bake it fresh when you’re ready.

Is this recipe gluten-free?

It can be! Use gluten-free flour and breadcrumbs or skip the breadcrumb topping to keep it gluten-free.

Can I use canned corn instead of fresh or frozen?

Yes, but drain canned corn well to avoid excess moisture which can make the pudding too watery.

What kind of cheese works best?

Sharp cheddar is classic, but mixing in cream cheese adds creaminess. You can also try gouda or Monterey Jack for different flavors.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

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