Name: Easy Corn Pudding Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 (12 oz) bags yellow frozen corn; 4 large eggs; 1/3 cup granulated sugar; 3/4 cup whole milk; 1 cup heavy cream; 1/2 cup melted unsalted butter, cooled; 1 1/2 teaspoons Kosher salt; 1/3 cup all-purpose flour; 1 teaspoon baking powder; Freshly cracked black pepper to taste; 2 tablespoons fresh chives, minced

Easy Corn Pudding Casserole (without creamed corn). There are some dishes that just feel like home, aren’t there? This Easy Corn Pudding Casserole (without creamed corn) is undeniably one of them. It’s the kind of comfort food that brings a smile to everyone’s face, from picky eaters to seasoned foodies. What’s so magical about this particular version? For starters, it delivers all the sweet, savory, and creamy goodness you crave from a classic corn pudding, but without the sometimes-overpowering texture or the need for a hard-to-find ingredient. Instead, we’re using simple, pantry staples to achieve a lusciously smooth interior and a delightful, slightly crisp exterior. It’s the perfect side dish for holiday feasts, potlucks, or even just a cozy weeknight meal. Get ready to impress your friends and family with a truly memorable, fuss-free delight that’s destined to become a new favorite.

Ingredients:

2 (12 oz) bags of yellow frozen corn
4 eggs
1/3 cup of sugar
3/4 cup of whole milk
1 cup of heavy cream
1/2 cup of melted butter, cooled
1 1/2 tsp of Kosher salt
1/3 cup of all-purpose flour
1 tsp baking powder
Freshly cracked pepper to taste
2 Tbsp of Fresh Chives, minced

Preparation Steps

Preheating and Buttering

First things first, let’s get our oven ready and prepare our baking dish. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is a moderate baking temperature that will allow the casserole to cook through evenly without burning the edges. While the oven heats up, generously butter a 9×13 inch baking dish. You can use butter or cooking spray, but I find a good coating of butter really enhances the flavor and prevents sticking. Make sure to get into all the corners and up the sides a bit.

Corn and Egg Mixture

Now, let’s get to the star of our Easy Corn Pudding Casserole: the corn! You’ll need those two 12-ounce bags of yellow frozen corn. There’s no need to thaw them beforehand; we’ll be incorporating them directly into the mixture, and they’ll cook beautifully in the oven. In a large mixing bowl, crack open your four eggs. Whisk them gently with a fork or a whisk until the yolks and whites are just combined. Don’t over-whisk them into a frothy mess; we just want them broken up and ready to bind our ingredients.

Combining Wet Ingredients and Sugar

To the whisked eggs, add the 1/3 cup of sugar. This sugar will provide a subtle sweetness to balance the savory corn and salty elements. Next, pour in the 3/4 cup of whole milk and the 1 cup of heavy cream. The combination of milk and heavy cream will give our corn pudding a wonderfully rich and creamy texture, contributing to that delightful pudding-like consistency without using any actual creamed corn. Now, add the 1/2 cup of melted butter that has been cooled. Adding the cooled butter prevents the eggs from scrambling. Stir everything together until it’s well combined and the sugar has started to dissolve.

Adding Dry Ingredients and Seasoning

In a separate, smaller bowl, whisk together the 1/3 cup of all-purpose flour and the 1 teaspoon of baking powder. The flour acts as a binder, helping to thicken the casserole, while the baking powder provides a little lift, creating a lighter texture. Add the 1 1/2 teaspoons of Kosher salt to this dry mixture. Kosher salt has larger, more irregular flakes than table salt, which makes it easier to measure and distribute evenly. Season generously with freshly cracked pepper to your liking. Now, gradually add this dry mixture to the wet ingredients, whisking continuously to avoid any lumps. Continue whisking until you have a smooth batter. Don’t worry if the corn is still in chunks; that’s exactly what we want for texture.

Final Assembly and Baking

Once your batter is smooth, gently fold in the two bags of frozen corn. Ensure the corn is evenly distributed throughout the mixture. Finally, stir in the 2 tablespoons of fresh chives, minced. The chives add a fresh, oniony brightness that complements the sweetness of the corn. Pour the entire mixture into your prepared baking dish, spreading it out evenly. Place the dish in the preheated oven. Bake for 45 to 55 minutes, or until the casserole is set in the center and the top is golden brown. You can test for doneness by inserting a knife near the center; it should come out mostly clean. Let the casserole rest for about 5-10 minutes before serving to allow it to firm up slightly. This ensures it holds its shape when scooped.

Conclusion:

And there you have it! You’ve successfully navigated the delightful process of creating this incredibly satisfying Easy Corn Pudding Casserole (without creamed corn). This recipe proves that you don’t need pre-made creamed corn to achieve a wonderfully moist and flavorful corn pudding. The combination of fresh or frozen corn kernels, tender cornbread batter, and a hint of sweetness creates a dish that’s both comforting and surprisingly elegant. I hope you find as much joy in making and sharing this as I do!

This Easy Corn Pudding Casserole is wonderfully versatile. It shines as a side dish for barbecue, roasted chicken, or even holiday feasts. For a heartier meal, consider serving it alongside a simple green salad or a slice of ham. Don’t be afraid to experiment with variations! Stirring in some chopped jalapeños will add a pleasant kick, while a sprinkle of shredded cheddar cheese on top before baking adds an extra layer of deliciousness. You can even add a touch of smoked paprika to the batter for a subtle smoky depth. I truly encourage you to give this recipe a try, and I’m confident it will become a go-to in your kitchen.

Frequently Asked Questions:

Can I make this Easy Corn Pudding Casserole ahead of time?

Yes, you can! You can assemble the casserole up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, you may need to add a few extra minutes to the baking time to ensure it’s heated through. It’s best to let it sit at room temperature for about 30 minutes before baking to help it cook more evenly.

What kind of corn is best for this recipe?

For this Easy Corn Pudding Casserole (without creamed corn), fresh or frozen corn kernels work wonderfully. If using frozen corn, make sure to thaw and drain it well before adding it to the batter to prevent excess moisture. Canned corn can also be used, but ensure it is well-drained. The texture of fresh or frozen corn tends to be a bit sweeter and more tender than canned.