Southern Corn & Cheese Pudding

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Southern Corn & Cheese Pudding

  • Prep time: 10 minutes

  • Bake time: 40–50 minutes

  • Servings: 6–8 sides

Ingredients

  • 2 cups Corn kernels (canned/drained or thawed frozen)

  • 1 ½ cups Shredded cheese (Cheddar, Colby Jack, or Pepper Jack for a kick)

  • 2 cups Half-and-half (for richness) or whole milk

  • 4 large Eggs

  • ½ tsp Salt (optional)

  • ¼ tsp Black pepper (optional)

Instructions

1. Prep the Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish or a 2-quart casserole dish with butter or nonstick cooking spray.

2. Create the Custard Base

In a medium mixing bowl, whisk the 4 eggs until they are slightly frothy and well-combined. Pour in the 2 cups of half-and-half (or milk) and whisk again until the mixture is smooth. If you are using salt and pepper, stir them in now.

3. Mix in Textures

Gently fold in the 2 cups of corn and 1 cup of the shredded cheese. Set the remaining ½ cup of cheese aside for the topping. Stir well to ensure the corn is distributed throughout the liquid so it doesn’t all settle at the bottom.

4. Bake to Golden Perfection

Pour the mixture into your prepared baking dish. Sprinkle the reserved ½ cup of cheese evenly over the top. Place on the middle oven rack and bake for 40–50 minutes.

5. Test for Doneness

The pudding is done when the edges are firm and a deep golden brown. The center should still have a slight jiggle (wobble) when shaken gently, and a knife inserted near the center should come out mostly clean.

6. The “Carry-Over” Rest

Crucial Step: Let the pudding rest on the counter for 10–15 minutes before serving. This allows the internal heat to finish setting the custard, ensuring it isn’t runny when scooped.

Tips for the Perfect Pudding

  • Texture Control: If you prefer a creamier, thicker texture, you can pulse 1 cup of the corn in a blender before adding it to the mix; this releases the natural starches in the corn.

  • The “Wobble”: Don’t overbake! If the center is completely stiff in the oven, it may become “weepy” (release water) once it cools. A little jiggle is your friend.

  • Add-ins: For more flavor, consider adding a pinch of nutmeg or some chopped green chives to the custard.

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