Quick Recipe Version (TL;DR)
This Southern Creamy Corn Pudding with Cheddar and Chives is a cozy holiday side with sweet corn, a soft custardy center, and a golden cheddar top. A little cornmeal gives it gentle structure without turning it into cornbread.
Quick Ingredients
- 4 tablespoons unsalted butter, melted and cooled slightly, plus 1 teaspoon for greasing
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup full-fat sour cream
- 1/4 cup fine yellow cornmeal
- 1/2 teaspoon fine salt and 1/4 teaspoon freshly ground black pepper
- 1 can (14.75 ounces) creamed corn, undrained
- 1 can (15.25 ounces) sweet corn kernels, drained well
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 3 tablespoons finely chopped fresh chives, divided
Do This
- 1. Heat the oven to 350°F (175°C). Grease a 9-inch square baking dish with 1 teaspoon butter.
- 2. Whisk the cornmeal, salt, and pepper together in a small bowl.
- 3. In a large bowl, whisk the eggs, milk, sour cream, and melted butter until smooth. Whisk in the cornmeal mixture.
- 4. Fold in both kinds of corn, 1 cup cheddar, and 2 tablespoons chives.
- 5. Pour into the baking dish and sprinkle the remaining 1/2 cup cheddar evenly over the top.
- 6. Bake for about 60 minutes, checking at 55 minutes, until golden and softly set with a center temperature of at least 160°F (71°C).
- 7. Rest for 10 minutes, scatter the remaining 1 tablespoon chives over the top, and serve warm by the spoonful.
Why You’ll Love This Recipe
- Creamy, not cakey: Eggs and dairy create a tender custard, while just enough cornmeal helps it hold together.
- Sweet and savory: Sweet corn balances the tang of sour cream, sharp cheddar, and fresh chives.
- Easy holiday comfort: Canned corn keeps the preparation simple and dependable any time of year.
- Perfect for sharing: The golden casserole pairs beautifully with roast turkey, glazed ham, barbecue, or a simple green salad.
Grocery List
- Produce: 1 small bunch fresh chives.
- Dairy: Unsalted butter, whole milk, full-fat sour cream, and a 6-ounce block of sharp cheddar cheese.
- Eggs: 3 large eggs.
- Pantry: One 14.75-ounce can creamed corn, one 15.25-ounce can sweet corn kernels, fine yellow cornmeal, fine salt, and black pepper.
Full Ingredients
For the Baking Dish
- 1 teaspoon unsalted butter, softened, for greasing
For the Custard Base
- 3 large eggs
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 g) full-fat sour cream
- 4 tablespoons (57 g) unsalted butter, melted and cooled for 5 minutes
- 1/4 cup (40 g) fine yellow cornmeal, not cornbread mix
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
For the Corn, Cheese, and Chives
- 1 can (14.75 ounces / 418 g) creamed corn, undrained
- 1 can (15.25 ounces / 432 g before draining) sweet corn kernels, drained well
- 1 1/2 cups (6 ounces / 170 g) freshly shredded sharp cheddar cheese, divided into 1 cup for the filling and 1/2 cup for the topping
- 3 tablespoons finely chopped fresh chives, divided into 2 tablespoons for the filling and 1 tablespoon for finishing
Step-by-Step Instructions
Step 1: Heat the oven and prepare the dish
Set a rack in the center of the oven and preheat to 350°F (175°C). Grease the bottom and sides of a 9-inch square baking dish with at least a 2-quart capacity using 1 teaspoon softened butter.
Melt the 4 tablespoons butter for the filling and let it cool for 5 minutes while you measure the remaining ingredients. Drain the sweet corn kernels in a strainer, shaking gently to remove excess liquid. Do not drain the creamed corn.
Step 2: Combine the dry ingredients
In a small bowl, stir together the cornmeal, salt, and black pepper. Mixing these first helps distribute the seasoning evenly and keeps the cornmeal from clumping when it meets the wet ingredients.
Step 3: Whisk the creamy custard base
In a large mixing bowl, whisk the eggs until the whites and yolks are completely combined. Add the milk and sour cream, whisking until mostly smooth. Slowly whisk in the melted, slightly cooled butter.
Sprinkle in the cornmeal mixture and whisk until evenly incorporated. A few tiny flecks of butter are fine if the cool dairy causes the butter to firm up slightly.
Step 4: Fold in the corn, cheddar, and chives
Add the undrained creamed corn, drained sweet corn kernels, 1 cup shredded cheddar, and 2 tablespoons chopped chives. Fold with a spatula until everything is evenly distributed, scraping along the bottom of the bowl.
The mixture should look loose and spoonable, more like a thick custard batter than a cornbread batter. That is exactly what gives the finished pudding its soft texture.
Step 5: Fill the dish and add the topping
Pour the mixture into the prepared baking dish and spread the corn evenly across the bottom. Sprinkle the remaining 1/2 cup cheddar over the surface in a thin, even layer.
Step 6: Bake until golden and softly set
Bake uncovered for about 60 minutes, beginning your doneness check at 55 minutes. The edges should be set and lightly puffed, and the top should be golden with deeper brown freckles of cheddar.
Gently nudge the dish: the center should tremble softly as one piece, not ripple like liquid. An instant-read thermometer inserted into the center should register at least 160°F (71°C). If needed, continue baking in 5-minute increments until both the temperature and texture are right.
If the cheese browns before the center is ready, loosely cover the dish with foil for the remaining baking time. Avoid baking until the entire casserole is firm; the custard will continue setting as it rests.
Step 7: Rest, garnish, and serve
Transfer the baking dish to a heatproof surface and let the pudding rest for 10 minutes. This gives the custard time to settle while keeping the middle tender and creamy.
Sprinkle with the remaining 1 tablespoon fresh chives. Serve warm with a large spoon, letting each portion include some golden topping and plenty of soft corn-studded filling. This pudding is meant to be scooped, not cut into firm squares.
Pro Tips
- Drain only the whole-kernel corn: Extra packing liquid can make the pudding watery, but the creamy liquid in the creamed corn is essential to the recipe.
- Choose fine cornmeal: Coarse cornmeal or polenta can stay gritty. Self-rising cornmeal and cornbread mix contain additional ingredients that change the texture.
- Shred the cheddar yourself: Freshly shredded cheese melts more smoothly than many packaged shredded cheeses.
- Keep the gentle wobble: A moist custard will not give you the same dry toothpick test as a cake. Use the center temperature and the soft, unified jiggle instead.
- Use the recommended dish size: A much larger dish produces a thinner, faster-cooking pudding; a smaller, deeper dish takes longer to set.
Variations
- Fresh or frozen corn: Replace the canned whole-kernel corn with 1 1/2 cups sweet corn kernels. Thaw frozen corn completely and pat dry. Keep the canned creamed corn as written.
- Jalapeño cheddar: Fold 2 tablespoons finely minced, seeded jalapeño into the filling with the corn. Keep the cheddar and chives for a gently spicy version.
- Smoky cheddar: Replace 1/2 cup of the sharp cheddar with smoked cheddar and add 1/4 teaspoon smoked paprika to the dry ingredients.
Storage & Make-Ahead
Refrigerate: Cover leftovers and refrigerate within 2 hours of baking. Store for up to 4 days. For quicker cooling, divide a large amount of leftover pudding among shallow containers.
Reheat: Place refrigerated portions in an oven-safe dish, cover with foil, and warm at 325°F (165°C) for 20–30 minutes, until the center reaches 165°F (74°C). Larger quantities may take longer. For individual portions, microwave in 30-second intervals until heated through.
Prepare ahead: Up to 24 hours before baking, whisk the eggs, milk, and sour cream together and refrigerate in a covered container. Separately refrigerate the drained corn, shredded cheese, and chopped chives; keep the dry cornmeal mixture covered at room temperature. When ready to bake, melt and cool the butter, then combine everything as directed. This keeps the cornmeal from absorbing liquid overnight.
Bake ahead: Bake up to 1 day before serving, cool promptly, and refrigerate without the finishing chives. Reheat covered at 325°F (165°C), allowing about 35–45 minutes for the full casserole to reach 165°F (74°C). Use a baking dish suitable for refrigerator-to-oven reheating, and add the fresh chives just before serving.
Freeze: Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The custard may be slightly less smooth after freezing, so refrigeration is best when possible.
Nutrition (per serving)
Estimated for 1 of 8 servings, including the butter used to grease the dish. Values vary with the corn and cheese brands used.
Calories: 295 kcal | Carbs: 20g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Fiber: 2g | Sugar: 6g | Sodium: 560mg | Cholesterol: 119mg
