Best Corn Pudding Casserole

Name: Corn Pudding Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 70 min
Ingredients: 4 cups corn kernels (fresh, frozen and thawed, or drained canned corn); 3 large eggs; 1 cup whole milk; ½ cup full-fat Greek yogurt; 2 tablespoons extra-virgin olive oil; 2 tablespoons pure maple syrup (or honey); 1/2 cup fine yellow cornmeal; 2 tablespoons all-purpose (or gluten-free flour); 1½ teaspoons baking powder; ¾ teaspoon fine sea salt; ½ teaspoon freshly ground black pepper; ½ teaspoon garlic powder; ¼ teaspoon onion powder; Pinch of ground nutmeg; 1¼ cups shredded Gruyère cheese (divided)

This post may contain affiliate links. Please read our disclosure policy.

This Corn Pudding Casserole is creamy, cheesy, and slightly sweet with plenty of corn in every bite. I make it with Greek yogurt, cornmeal, and Gruyère, then bake it until the edges are golden and the center is just set. It’s an easy side dish for Thanksgiving, Christmas, or Sunday dinner.

a dish with corn pudding casserole and a spoon grabbing a serving.

A little about this recipe

With five kids, I have learned that the simple side dishes are usually the first ones to disappear from the table. This corn pudding is somewhere between creamy corn and cornbread, but much softer and more custardy.

I especially love it for the holidays because you can put everything together without much fuss, pop it in the oven, and serve it right from the baking dish. And that Gruyère on top gets so good and golden.

What is corn pudding?

If you’ve never had corn pudding, don’t let the name throw you off. It’s a savory corn casserole with a soft, creamy center.

It’s made with eggs and milk to give it that custardy texture, while a little cornmeal and flour give it enough structure to hold together. I blend half of the corn into the batter and leave the other half whole, so you get lots of corn flavor without losing the texture.

There’s also a little maple syrup or honey in mine. It doesn’t make the casserole overly sweet. It just brings out the natural sweetness of the corn.

A few Ingredients Worth Mentioning

Full list and measurements are found further down below

Corn: Fresh, frozen, or canned all work. If using frozen corn, thaw it first. If using canned, drain it really well.
Greek yogurt: I use full-fat Greek yogurt to make the pudding creamy without needing heavy cream.
Cornmeal: Use fine yellow cornmeal here. It gives the casserole some structure without making it feel like cornbread.
Gruyère: I love its slightly nutty flavor with sweet corn. Shredding it yourself will give you the best melt.
Maple syrup or honey: You only need 2 tablespoons. Either works, so use whichever you already have.

What can I use instead of Gruyère?

If you don’t have Gruyère, sharp white cheddar would be my first choice. Regular sharp cheddar would also work.

I wouldn’t use mozzarella as my first choice here. It melts well, but it doesn’t have enough flavor to balance the corn’s sweetness.

How to Make Corn Pudding Casserole

Blend the corn mixture: Add 2 cups of corn to a blender with the eggs, milk, Greek yogurt, olive oil, and maple syrup. Blend for about 20 to 30 seconds. You want it creamy with a little texture, not completely smooth.

process shot to blend the corn with yogurt and milk and then making the dry cornmeal mix in a bowl.

Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, pepper, garlic powder, onion powder, and nutmeg.

Combine everything: Pour the blended corn mixture into the dry ingredients and whisk just until combined. Fold in the remaining 2 cups of corn and 1 cup of Gruyère.

process shot to pouring the wet egg corn mixture over the dry cornmeal mixture.

Bake: Pour into a greased baking dish and sprinkle the remaining Gruyère over the top. Bake at 350°F for 30 to 35 minutes, until the edges are lightly golden and the center is just set.

Let it rest: This part is important! Let the corn pudding sit for 10 to 15 minutes before serving. The center will continue to set as it cools. Finish with fresh chives and black pepper, and serve warm.

process shot of assembling the dish and baking.

The one thing I wouldn’t overcook

This is probably the most important part of the recipe. When you pull the casserole out of the oven, the edges should be set and lightly golden, but the center can still have a very slight wobble when you gently shake the dish.

Don’t wait until the center feels completely firm. The corn pudding continues to set while it rests. If you keep baking it until everything feels solid, you can lose that soft, creamy texture that makes corn pudding so good.

Let it sit for 10 to 15 minutes before serving.

Fresh, frozen, or canned corn?

Any of the three will work, which is one reason I like this recipe.

Fresh corn: Great when corn is in season.
Frozen corn: Probably the easiest year-round option. Thaw it before measuring.
Canned corn: Works perfectly well in a pinch. Drain it thoroughly before adding it to the recipe.

You need 4 cups total, and you’ll divide that in half. Two cups get blended into the creamy base, and two cups stay whole.

corn pudding in a casserole dish with a serving spoon in the dish.

A few tips from my kitchen

Don’t blend all of the corn. Keeping half of the kernels whole gives the casserole a much better texture.
Blend the corn mixture for only about 20 to 30 seconds. It should look creamy but doesn’t need to be completely smooth.
If using canned corn, drain it well so you don’t add extra liquid to the casserole.
Don’t overmix once you combine the wet and dry ingredients.
Shred the Gruyère from a block if you can. It melts better than pre-shredded cheese.
Every baking dish is a little different, so start checking around the 30-minute mark.
For a more golden top, broil it for 1 to 2 minutes at the end. Stay close because cheese can go from golden to burnt pretty quickly.

Common Questions

Can I make it gluten-free?

Yes. Use 1:1 gluten-free all-purpose flour instead of regular flour. Also, make sure your cornmeal and baking powder are labeled gluten-free, if needed.

Is corn pudding supposed to be runny?

It should be soft and creamy, but not runny. When it comes out of the oven, the edges should be set, and the center should wobble only slightly. It will firm up more as it rests.

Is corn pudding the same as corn casserole?

The names are sometimes used interchangeably, but corn pudding is generally softer and more custard-like because it’s made with eggs and milk. Corn casserole can be firmer and more similar to cornbread.

Can I leave out the maple syrup?

You can. The small amount of maple syrup or honey complements the corn’s natural sweetness, but the casserole will still work without it if you prefer a completely savory version.

How do I know when it’s done?

Check the edges rather than waiting for the center to firm up. The edges should be lightly golden and set, while the center should have a very slight wobble. It will continue setting as it rests.

What to serve with it

I would definitely think of this dish as a holiday side dish, especially for Thanksgiving and Christmas. It would be great alongside roasted turkey, roasted whole chicken, ham, or Roast beef.

But I wouldn’t limit it to the holidays. I’d happily make this with oven-roasted chicken breast and a simple salad for a Sunday dinner too.

Can I make corn pudding ahead of time?

Yes, and that’s especially helpful if you’re making this for Thanksgiving.

I would prepare the wet and dry components separately and refrigerate them. When you’re ready to bake, combine everything, fold in the corn and cheese, and transfer it to your baking dish.

You can also bake the casserole ahead and reheat it, but I prefer it fresh out of the oven because the center stays softer and creamier.

Storage and reheating

Let leftovers cool, then cover the baking dish or transfer the corn pudding to an airtight container. Refrigerate for up to 4 days.

You can reheat individual servings in the microwave. For a larger amount, cover and warm it in a 325°F oven until heated through. I would keep it covered while reheating so it doesn’t dry out.