Cheddary Corn Pudding
Cheddary Corn Pudding is a creamy, cheesy casserole with a crunchy topping, perfect as a comforting side dish for family dinners or gatherings.
Ingredients
Instructions
- In a bowl, thoroughly mix the cream-style corn, egg, milk, shredded Cheddar cheese, flour, sugar, and 1 tablespoon of melted butter.
- Pour the mixture into a buttered 1-quart casserole dish.
- Toss the bread crumbs or crushed cornbread stuffing mix with the remaining 1 tablespoon of melted butter.
- Sprinkle the crumb mixture over the casserole.
- Bake in a 350°F oven until the pudding is firm, about 1 hour.
Tips & Substitutions
For an extra flavor boost, consider adding sautéed onions or bell peppers to the mixture. If you're out of Cheddar cheese, any melty cheese like Monterey Jack or Colby can work as a substitute. You can also use gluten-free flour for a gluten-free version. Make sure to mix the ingredients well to ensure even distribution of flavors in the pudding.
Serving Suggestions
This Cheddary Corn Pudding is a delightful side dish that pairs beautifully with grilled meats or roasted vegetables. Serve it alongside a fresh salad like the Old Fashioned Cooked Salad Dressing for a complete meal. It's also fantastic for potlucks and family gatherings, offering a comforting, cheesy option that everyone will enjoy.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pudding in a preheated oven at 350°F for about 20 minutes until warmed through. You can also microwave individual portions for quicker reheating, but be careful not to overcook it.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddary Corn Pudding contains roughly 743 calories, with 15g protein, 131g carbohydrates, and 19g fat. It is an excellent source of protein (30% of the Daily Value), calcium (29% of the Daily Value), and iron (24% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 593mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just add the crumb topping right before baking. This can save time when you're ready to cook, especially for gatherings or busy weeknights.
Can I freeze Cheddary Corn Pudding?
Absolutely! To freeze, let the pudding cool completely after baking. Then, cover it tightly with plastic wrap and aluminum foil or transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I use instead of cream-style corn?
If you don't have cream-style corn on hand, you can blend whole kernel corn with a little bit of milk until smooth, or use a can of regular corn mixed with some heavy cream to achieve a similar consistency. This will still yield a delicious pudding!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).