Corn Pudding Recipe
This creamy, cheesy corn pudding recipe is an easy, baked side dish that brings savory, Southern comfort and festive flair to Thanksgiving or Christmas.
Ingredients
- 2 15-oz cans whole kernel corn, drained or 3 cups fresh/frozen corn
- 1 15-oz can creamed corn
- 3 large eggs, room temperature
- 1 cup whole milk
- 1/2 cup plain Greek yogurt
- 1/4 cup melted butter (salted)
- 1 tbsp granulated sugar optional
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly cracked
- 1 cup shredded sharp cheddar cheese optional
- 1/4 tsp smoked paprika optional
- 1/4 cup finely diced green bell pepper
Instructions
- Heat oven to 350°F. Butter a 9x13-inch baking dish.
- Whisk eggs, milk, Greek yogurt, melted butter, sugar, salt, and pepper.
- Gently fold in both types of corn and add cheddar and smoked paprika if using.
- Pour mixture into the dish, top with remaining cheddar and smoked paprika.
- Bake for 40-45 minutes until slightly jiggly in the center.
- Let it rest for at least 10 minutes before serving.
Notes
Pick whole-kernel corn with minimal added salt. Fresh summer corn brings extra juiciness. Greek yogurt adds tanginess and protein.
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