Creamy Sweet Corn Pudding Casserole
Creamy Sweet Corn Pudding is the best side dish for any dinner. I’ve made this many times. The trick is to cook the corn properly. Creamy, golden, and filling. Check out my Key Lime Rice Krispie Treats for a sweet finish. Jump to Recipe If you love recipes like this, you’ll also enjoy Key Lime Rice Krispie Treats and Easy Stovetop Smothered Chicken.
Why This Creamy Sweet Corn Pudding Casserole Is Pure Comfort
- Creamy texture
- Golden crust
- Perfect for any dinner
- Easy to make
What You'll Need for Creamy Sweet Corn Pudding Casserole
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 10 ears of fresh sweet corn, kernels cut off
- 1/2 cup unsalted butter, melted
- 1 1/2 cups heavy cream
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Optional: Fresh parsley
- Optional: Cheddar cheese
- Optional: Breadcrumbs
- Optional: Bacon bits
đź“ť Ingredient Notes
- Sweet corn: Use fresh ears for best flavor. Avoid frozen if possible.
- Heavy cream: Can substitute with whole milk for a lighter version.
- Parmesan cheese: Use freshly grated for best results.
đź›’ Tools & Equipment I Recommend
- Non-stick baking dish — Prevents sticking and makes clean-up easier → See on Amazon
- Measuring spoons — Ensures accurate measurements for consistent results → See on Amazon
How to Make Creamy Sweet Corn Pudding Casserole
- Prep: Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Cook corn: In a large skillet, melt butter over medium heat. Add corn kernels and sauté for 5-7 minutes until tender.
- Mix batter: In a large bowl, whisk together heavy cream, eggs, flour, Parmesan, salt, pepper, garlic powder, and paprika.
- Combine: Stir in cooked corn. Pour into prepared baking dish.
- Bake: Bake for 25-30 minutes until golden and set. Let cool slightly before serving.
Cook's Tips for Perfect Creamy Sweet Corn Pudding Casserole
- Technique: Use fresh corn for the best flavor and texture.
- Common mistake and fix: If the pudding is too runny, bake for an extra 5 minutes.
- Texture: To get a crisp crust, broil for 2-3 minutes at the end.
- Flavor: Add a splash of Dijon mustard for extra depth.
Storing & Reheating Creamy Sweet Corn Pudding Casserole
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Can be made 1 day in advance
Freezing Creamy Sweet Corn Pudding Casserole
Freeze for up to 2 months
How to Reheat Without Drying It Out
Oven: Reheat in oven at 350°F (175°C) for 15-20 minutes Microwave: Reheat in microwave for 1-2 minutes
Recipe Notes
- Chef tip: Use a 9×13-inch baking dish for even cooking.
- Best substitution: Replace Parmesan with nutritional yeast for a vegan version.
- Make-ahead: Make 1 day in advance and reheat before serving.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the corn pudding is too dry, add a splash of milk or cream before baking.
Want to level up this recipe?
Baking powder — Helps the pudding rise and set properly → Check price on Amazon
Creamy Sweet Corn Pudding Casserole
Ingredients
Main Ingredients
- 10 ears of fresh sweet corn, kernels cut off
- 1/2 cup unsalted butter, melted
- 1 1/2 cups heavy cream
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Optional Toppings
- Fresh parsley
- Cheddar cheese
- Breadcrumbs
- Bacon bits
Instructions
- Prep: Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Cook corn: In a large skillet, melt butter over medium heat. Add corn kernels and sauté for 5-7 minutes until tender.
- Mix batter: In a large bowl, whisk together heavy cream, eggs, flour, Parmesan, salt, pepper, garlic powder, and paprika.
- Combine: Stir in cooked corn. Pour into prepared baking dish.
- Bake: Bake for 25-30 minutes until golden and set. Let cool slightly before serving.
Notes
- Chef tip: Use a 9×13-inch baking dish for even cooking.
- Best substitution: Replace Parmesan with nutritional yeast for a vegan version.
- Make-ahead: Make 1 day in advance and reheat before serving.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the corn pudding is too dry, add a splash of milk or cream before baking.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze for up to 2 months
- Oven reheat: Reheat in oven at 350°F (175°C) for 15-20 minutes
- Microwave reheat: Reheat in microwave for 1-2 minutes
- Make ahead: Can be made 1 day in advance
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 20g
- Carbs: 25g
- Fiber: 2g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 180mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Sweet Corn Pudding Casserole FAQs
Yes, you can make it up to 1 day in advance. Store it in an airtight container in the fridge and reheat before serving.
The pudding may be too dry if it was overbaked. Check the dish at the 25-minute mark and adjust cooking time as needed.
Yes, you can freeze it for up to 2 months. Thaw in the fridge and reheat before serving.
Frozen corn can be used, but fresh is better. Thaw and drain well before using.
Use fresh sweet corn for a summer dish, or add roasted butternut squash for a fall variation.
A Warm Final Note
I can’t wait for you to try Creamy Sweet Corn Pudding Casserole and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
