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Cozy Grandma’s Corn Pudding Casserole Recipe Easy Perfect Golden Crust

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A comforting corn pudding casserole with a creamy, sweet center and a perfectly golden crust, perfect for gatherings and weeknight dinners.

Ingredients

Scale
  • 3 cups fresh corn kernels (from 4–5 ears)
  • 1 (15 oz) can creamed corn
  • 4 large eggs, room temperature
  • 1 cup whole milk (240 ml)
  • 4 tbsp unsalted butter, melted
  • 1/2 cup all-purpose flour (60 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 tsp salt
  • 1 tsp baking powder
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
  3. In another bowl, whisk the eggs until lightly beaten. Add the milk and melted butter, stirring gently to combine.
  4. Fold in the fresh corn kernels and canned creamed corn into the wet mixture.
  5. Gradually add the dry ingredients to the wet mixture, folding gently to keep the batter airy.
  6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  7. Bake for 45-55 minutes until the edges are golden brown and the center is set but slightly jiggly. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  8. Let the casserole rest for 10-15 minutes before serving.

Notes

If the crust browns too quickly, tent the casserole with foil halfway through baking. Use room temperature eggs and milk to prevent lumps. Let the casserole rest before serving to set properly. For gluten-free, substitute all-purpose flour with a gluten-free blend and ensure baking powder is gluten-free. Dairy-free options include swapping milk with almond or oat milk and butter with coconut oil or plant-based margarine.

Nutrition

Keywords: corn pudding casserole, comfort food, casserole recipe, corn casserole, easy casserole, potluck recipe, golden crust, creamy corn pudding

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