This Corn Pudding is luxuriously creamy and loaded with crispy bacon and gooey cheese. This from-scratch recipe is made without Jiffy or canned corn, but is just as delicious as the original!
We read through all the comments on our easy corn casserole recipe and made this recipe with alternatives you’ve been asking for! This corn pudding is made without Jiffy, without canned corn, without sour cream, but WITH bacon, cheese, and frozen corn! This completely from scratch casserole also happens to be gluten free and totally delicious.
PSST – another common question was if it could be adapted for the crockpot and we’ve done it! Be sure to check out our slow cooker corn pudding recipe.
Why you’ll love this
- Classic kicked up a notch. Everybody loves corn casserole, but this recipe takes it a step further with the addition of crispy bacon and gooey cheese.
- Completely from scratch. We’ve ditched the box and canned goods to make this Thanksgiving side completely homemade.
- Crowd favorite. Corn, instant pot mashed potatoes, and sausage stuffing are always a three way tie in this household. Turkey who?!
Ingredients
- Frozen Corn, Heavy Cream, Butter, Granulated Sugar, Eggs, Salt and Pepper – these are blended together to create a homemade creamed corn, so no canned goods are necessary! Half-and-half may be used to replace the heavy cream, but don’t use anything with less fat than that (such as milk) or it won’t set properly. I don’t recommend omitting the sugar, because it adds a lot of flavor, but you could try halving it if you like a less sweet dish.
- Frozen Corn – stirred into the above ingredients to add texture to the dish. 1 (15 oz) can whole kernel corn, drained may be used instead. Fresh corn may also be used; you’ll need about 2 cups.
- Cornmeal and Baking Powder – these replace the Jiffy muffin mix found in most corn casserole recipes and bonus: keeps this recipe gluten-free.
- Bacon – use my oven baked bacon to keep this recipe quick, easy, and less messy!
- Cheese – I used sharp white cheddar, but anything goes! Try gruyere, gouda, mild cheddar, etc. Regardless, use 1 (8 oz) block and shred it yourself. Pre-shredded cheeses don’t melt as well.
How to make corn pudding without jiffy mix
Although this recipe takes more time than the recipes with jiffy mix, it is still a very simple and straight-forward recipe.
- Blend corn, heavy cream, butter, sugar, eggs, salt, and pepper together until smooth, then pour into a bowl and stir in more corn, cornmeal, baking powder, bacon, and cheese.
- Pour into a greased 9×13 inch baking dish and bake until set.
- Cool, scoop, and enjoy!
How do you know when corn pudding is done?
You’ll know your corn pudding is done, when it’s golden brown and crispy on the edges with a very slight jiggle in the center. An inserted toothpick should come out practically clean and the middle should be mostly set; although the end result is very moist and has a custardy pudding like consistency.
Can i make this vegetarian?
Yes! Simply omit the bacon and you’re good to go.
Tips
- Prep ahead. Make the bacon and shred the cheese the day before to save time. Store them in separate air tight containers in the fridge.
- Use heavy cream. Heavy cream will give this pudding a really nice custard-like texture. Using something with less fat, like milk, won’t set up and thicken as nicely.
- Use frozen corn. Canned corn may be used, but you’ll actually end up with a fresher flavor if frozen corn is used. Fresh corn may also be used.
- Don’t over-bake. Corn pudding is not as dry and firm as cornbread. It’s a spoonable, very moist casserole with a soufflé texture.
What to serve with corn pudding
Corn pudding is best served with a protein and other holiday sides!
- Main dishes. Turkey, ham, pork chops, beef, or salmon would all be great choices.
- Additional sides. Try any of my mashed potatoes, stuffing, green bean casserole, or salads!
Can i make this ahead of time?
Simply make as directed, but instead of baking, cover with saran wrap and store in the fridge up to a day in advance. The next day, let sit at room temperature while the oven preheats, then bake as directed, adding additional time if the center is too cold.
How to store
Cooled leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months (texture may be affected due to the high dairy amount).
To reheat, thaw in the fridge, if frozen, then bake or microwave until warm.
– Jennifer
Corn Pudding
Equipment for this recipe
Ingredients
- 1 (16 oz) bag frozen corn thawed for 10 minutes at room temperature
- 1 pint heavy cream room temperature
- ½ cup unsalted butter melted and cool slightly
- ½ cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (10 oz) bag frozen corn
- ½ cup cornmeal
- 1 teaspoon baking powder
- 1 pound cooked thick-cut bacon cooled and diced*
- 1 (8 oz) block sharp white cheddar cheese shredded
- Chopped chives or green onions optional for garnish
Instructions
- Preheat oven to 350 degrees F and grease a glass 9x13 inch baking dish with cooking spray. Set aside.
- Place the 16 oz bag frozen corn into a high powered blender, add in the heavy cream, melted butter, sugar, eggs, salt, and pepper, then blend until relatively smooth (it’s ok if there are a few chunks of corn).
- Pour the mixture into a large bowl, then add in the 10 oz bag frozen corn, cornmeal, baking powder, half the bacon, and the shredded cheese.
- Whisk to combine, pour into the prepared baking dish, sprinkle with remaining bacon, then bake in preheated oven for about 1 hour - 1 hour 15 minutes or until the outsides are crispy and golden and the middle is practically set (it’s ok if there’s a very slight wobble in the center).
- Cool for 10 minutes, then scoop, serve, and enjoy!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Diane
Jennifer @ Show Me the Yummy