This corn pudding casserole recipe has been a hit on our dinner table for many years, so it is about time that we share this delicious recipe with you.
If you are a fan of corn and enjoy a creamy recipe, look no further as this one is for you. Great on its own, but perfect for your holiday dinner.
Whether it’s for a holiday dinner or a special occasion, this easy corn casserole recipe is the perfect side dish. You just need to stir everything together and bake it.
My family has been serving this delicious Corn Casserole for our holiday dinners for years, and it has been requested continuously many times over.
Corn Pudding Casserole
Corn casserole is also known as corn pudding, particularly in the South. It is believed that the dish originated from Native Americans. The natives used to cook corn and water together to create corn pone.
Corn pone was most likely introduced by native Americans to English settlers, who later added eggs, butter, and milk.
Despite the fact that corn kernels were discovered in 1887, it’s fair to say that corn casseroles have been around for quite some time.
The recipe spread like wildfire especially after it was featured in a magazine. Ever since that introduction in the magazine it has been a constant at holiday dinners. But why enjoy only during the holiday, why not surprise the family during the week.
The dish has evolved over the years by various chefs experimenting with the ingredients.
You too can explore by experimenting with ingredient that fits your fancy. A little hit, cinnamon is a great addition.
There are several variations, including this creamy corn casserole, which uses cream cheese. And of course, the dish is made with corn instead of pasta, as if eating mac & cheese, but instead it’s corn and cheese.
Whole corn kernels, cream of corn, vanilla extract, sugar, cornmeal (fine), cinnamon, nutmeg, and milk are some of the basic ingredients.
There is nothing better than a great casserole when you want to enjoy a delicious meal. This creamy meal can be served for dinner, brunch, or breakfast at any time you like.
It is definitely on our table for our post-thanksgiving brunch.
How To Make This Casserole?
In a mixing bowl whisk cream cheese and sugar. Slowly add milk, egg whites, melted butter, and nutmeg.
Mix in whole kernel corn and cream of corn. Add baking soda, baking powder, salt and pepper to taste. Fold in the ground yellow cornmeal.
Add all ingredients in a 9×13 baking dish and bake at 325 degrees for 80-90 minutes or until the center is set. Remove from oven and let cool for 10 minutes before serving.
How to Store Corn Casserole for Long Term?
Up to a day in advance, you can make the corn pudding casserole. Cover the casserole with plastic wrap or foil, and place it in the refrigerator.
When you are ready to bake, preheat the oven and bake according to the recipe directions.
You may need to bake it for an additional 5 minutes because it will be cold but simply pay attention. Use a knife or toothpick to ensure that the middle of the dish is cooked thoroughly.
Refrigerate leftover creamed corn casserole. Both microwaves and ovens can be used to reheat it.
If you want to reheat it in the oven, preheat the oven to 300 degrees Fahrenheit.
Cover the dish with aluminum foil to allow it to retain as much heat as possible without further browning the top.
During the baking process, bake the casserole until it is warm all the way through, about 10 to 15 minutes.
Frequently Asked Questions (FAQs)
Both works really well. I used can corn for this recipe only because it feels almost as if it were fresh. Frozen corn depending on the brand may winkle.
Make sure if using frozen corn that it is completely thawed out and rinsed.
During the holidays, 13×9 inch dishes are in high demand! A slightly smaller dish, such as an 11×9 inch dish, can be used if you don’t have a 13×9 inch dish.
There are a lot of decorative casserole dishes around that size. The batter could also be divided evenly between two 8×8 inch dishes.
Corn Casserole Freezing Instructions
The dish can be frozen, but I would not recommend it. It will not have the same fluffy texture reheating a frozen dish.
But if needed to be frozen, it is best to prepare and bake it according to the directions. Allow it to cool completely.
The casserole dish should be covered with plastic wrap, followed by foil. Store in the freezer for up to one month.
Make sure the casserole is defrosted for 24 hours in the refrigerator. It can be reheated in the microwave or baked for 18–22 minutes at 300°F, make sure to check the temperature throughout.
Any leftovers can also be frozen by using a resealable freezer bag after wrapping them in plastic wrap. It may remain frozen for up to 1 month.
When ready heat in the microwave. It can also be heated in the oven once defrosted in the refrigerator overnight.
To begin with, this is one of the richest meals to enjoy, and you need specific sides to accentuate and compliment the flavors. The best side dishes to serve with This Corn Casserole dish are:
- Air Fryer Turkey Breast
- Brine Turkey
- Cajun Turkey Breast
- Baked Turkey Wings
- Haitian Fried Plantains
- Instant Pot Pigeon Peas Rice
- Smoked Beef Brisket
Also, we would appreciate if could give it a star rating below!
How To Make Corn Pudding Casserole
- 9×13 Baking Dish
- 8 oz Cream Cheese softened
- ⅓ cup sugar
- 2 egg whites or ½ cup egg substitute
- 1 cup milk
- 2 tablespoon butter melted
- Salt and Pepper taste
- ¼ teaspoon ground nutmeg
- 1 can cream-style corn; 15.25 oz Can
- 2 cans whole kernel corn; 14.75 Oz Can
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 8 oz stone ground yellow cornmeal
- In a mixing bowl whisk cream cheese and sugar. Slowly add milk, egg whites, melted butter, and nutmeg. Mix in whole kernel corn and cream of corn. Add baking soda, baking powder, salt and pepper to taste. Fold in the ground yellow cornmeal.
- Add all ingredients in a 9×13 baking dish and bake at 325 degrees for 80-90 minutes or until the center is set. Remove from oven and let cool for 10 minutes before serving.