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corn pudding in a casserole with a spoon in the dish.
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Corn Pudding Casserole

Creamy Corn Pudding Casserole made with plenty of corn, Greek yogurt, fine cornmeal, and Gruyère cheese. Slightly sweet, cheesy, and baked until golden, it's an easy side dish for Thanksgiving, Christmas, or family dinner.
Prep Time20 minutes
Cook Time35 minutes
Resting Time15 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Diet: Halal
Skill Level: Intermediate
Servings: 6
Author: Rena Awada

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

Instructions

  • Lightly brush a 10.5 x 7.5-inch baking dish with olive oil.
  • Add 2 cups of corn (half of the 4 cups corn kernels ) to a blender with the 3 large eggs, 1 cup whole milk, ½ cup full-fat Greek yogurt, 2 tablespoons extra-virgin olive oil, and 2 tablespoons pure maple syrup .
    adding the corn, milk, yogurt and eggs in a blender to blend.
  • Blend for about 20-30 seconds. You want the corn broken down and creamy, but not completely liquefied. A little texture is fine.
  • In a large bowl, whisk together the 1/2 cup fine yellow cornmeal, 2 tablespoons all-purpose , 1½ teaspoons baking powder, ¾ teaspoon fine sea salt, ½ teaspoon freshly ground black pepper, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and Pinch of ground nutmeg.
    corn pudding dry mixture in a bowl.
  • Pour in the blended corn mixture and whisk just until combined.
    pouring egg and corn mixture over the dry corn and flour mixture.
  • Fold in the remaining 2 cups of whole corn kernels and 1 cup of Gruyère.
    adding corn and gruyere over the corn pudding batter.
  • Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining ¼ cup of the 1¼ cups shredded Gruyère cheese over the top.
  • Bake uncovered for 30-35 minutes, until the edges are lightly golden and set. The center should be set but still wobble slightly when you gently shake the baking dish. Don't wait until the entire pudding feels firm.
  • If you'd like more color on top, broil for 1-2 minutes at the end, watching carefully.
  • Remove from the oven and let the corn pudding rest for 10-15 minutes before serving. Finish with fresh chives and freshly cracked black pepper. Serve warm.
    corn pudding in a casserole dish with a serving spoon in the dish.

Notes

  • Servings: 8
  • Serving size: About ¾ cup
  • If you tend to serve larger portions for regular family dinners, make it 6 servings at about 1 cup each.
  • Fresh, frozen, or canned corn will work. Thaw frozen corn and drain canned corn well.
  • Blend only half of the corn. Leave the remaining kernels whole for texture.
  • Use fine yellow cornmeal for a soft, tender casserole.
  • Don't overbake. The edges should be set while the center still has a very slight wobble.
  • Let the casserole rest for 10 to 15 minutes before serving. It will continue to set as it cools.
  • For a golden top, broil for 1 to 2 minutes at the end, watching closely.
  • Sharp white cheddar can be substituted for Gruyère.
  • Refrigerate leftovers for up to 4 days.

 

Nutrition

Serving: 0.75cup | Calories: 378kcal | Carbohydrates: 35g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 876mg | Potassium: 352mg | Fiber: 4g | Sugar: 12g | Vitamin A: 512IU | Vitamin C: 2mg | Calcium: 432mg | Iron: 1mg