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Close-up view of a creamy corn pudding casserole with yellow corn kernels.
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Easy Corn Pudding Casserole (without creamed corn)

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 250
A delicious and easy-to-make corn pudding casserole that skips creamed corn for a fresh, flavorful side dish.

Ingredients

Corn

  • 24 oz yellow frozen corn
  • 4 eggs eggs
  • 0.33 cup sugar
  • 0.75 cup whole milk
  • 1 cup heavy cream
  • 0.5 cup melted butter, cooled
  • 1.5 tsp Kosher salt
  • 0.33 cup all-purpose flour
  • 1 tsp baking powder
  • to taste Freshly cracked pepper
  • 2 Tbsp Fresh Chives, minced

Instructions 

  • Add one bag of corn, eggs, sugar, milk, cream, butter, and salt to a blender. Blend until smooth, about 1 minute.
  • Transfer to a bowl, whisk together flour and baking powder, then add to the mixture. Stir in second bag of corn, pepper, and chives.
  • Refrigerate the batter for up to 1 day if making ahead.
  • Preheat oven to 350°F (175°C). Grease a 9x12 inch casserole dish.
  • Pour batter into dish and bake for 40-45 minutes until golden and a toothpick comes out clean. Serve immediately.

Notes

This casserole is best served warm and can be made ahead for convenience.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Corn