Best 6 Corn Pudding Vs Corn Casserole Recipes

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Corn pudding and corn casserole are two classic Southern dishes often served as side dishes during holidays and special occasions. Both dishes share similar ingredients like corn kernels, eggs, sugar, salt, pepper, and milk. However, there are a few key differences between the two that make them unique culinary experiences. Corn pudding is typically made with a custard-like batter, resulting in a smooth, creamy texture. It's often poured into a baking dish and cooked in a water bath, which helps it set evenly. Corn casserole, on the other hand, has a more solid, casserole-like consistency due to the addition of cornbread crumbs or flour. It's typically baked in a casserole dish and may include additional ingredients like cheese, vegetables, or meat. Both corn pudding and corn casserole offer distinct flavor profiles and textures, making them both delightful options for any occasion. This article provides two detailed recipes, one for corn pudding and one for corn casserole, allowing you to choose the perfect dish to satisfy your taste buds.

Let's cook with our recipes!

EASY CORN PUDDING



Easy Corn Pudding image

Creamy corn casserole like you've never had it before! This quick and easy corn pudding makes a great side dish for everything from holiday dinners to everyday weeknight meals.

Provided by Julie Clark

Categories     Side Dish

Time 55m

Number Of Ingredients 9

5 large eggs ((room temperature))
1/3 cup butter ((melted and cooled))
1/4 cup white sugar
1/2 cup half and half
4 tablespoons cornstarch
1/2 teaspoon vanilla extract
Dash of nutmeg
15.25 ounces white shoepeg whole kernel corn, drained ((1 can))
29.50 ounces cream-style corn ((2 cans))

Steps:

  • Preheat oven to 400 Degrees fahrenheit.
  • Spray a flat 9x13 baking pan with cooking spray.
  • In a large bowl, lightly beat eggs. Add melted butter and sugar.
  • In a small bowl, whisk together the milk and cornstarch until smooth.
  • Stir the cornstarch/milk mixture into the egg mixture.
  • Add the vanilla extract and dash of nutmeg.
  • Stir in the drained corn and creamed corn. Blend well.
  • Pour mixture into prepared casserole dish.
  • Bake for 40-50 minutes or until the top is browned and the center is set.
  • Add salt to taste.
  • Store any leftovers in an airtight container in the refrigerator.

Nutrition Facts : Calories 200 kcal, Carbohydrate 27 g, Protein 5 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 278 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}



Corn Pudding {traditional and gluten free recipes} image

Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.

Provided by Mary Younkin

Categories     Side Dish

Time 1h

Number Of Ingredients 11

4 eggs
½ cup sugar
½ cup sour cream
30 ounces creamed corn ((2 cans))
4 tablespoons butter (melted and slightly cooled)
½ cup all-purpose flour * (plus 2 tablespoons)
6 tablespoons cornmeal
2 teaspoons baking powder
¼ teaspoon kosher salt
½ cup brown rice flour
2 tablespoons potato starch

Steps:

  • Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
  • Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
  • Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
  • Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

Nutrition Facts : Calories 212 kcal, Carbohydrate 33 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 70 mg, Sodium 313 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

CORN PUDDING



Corn Pudding image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, melted, plus more for the casserole dish
4 ounces cream cheese, softened
One 15-ounce can creamed corn
3/4 cup frozen corn, thawed
1/2 cup cornmeal
1/2 onion, chopped
2/3 cup milk
1 large egg, beaten
1 tablespoon sugar
1/2 cup shredded Cheddar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
  • Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
  • Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
  • Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.

GRANDMA'S CORN PUDDING



Grandma's Corn Pudding image

This corn pudding is definitely comfort food.

Provided by lisa cohen

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

Steps:

  • Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
  • Bake for 1 hour.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g

CORN PUDDING CASSEROLE (PAULA DEEN)



CORN PUDDING CASSEROLE (Paula Deen) image

Five Star, 1457 ratings on Food Network. NO EGGS, SIMPLE, AND DELISH!! Can't get any easier! Served at Thanksgiving and was a hit with the many cooks and guests. This is a pudding, not a souffle. Butter and cheese. . . . .doesn't the scream Paula Deen?

Provided by Southern Lady

Categories     Corn

Time 58m

Yield 9-12 serving(s)

Number Of Ingredients 6

1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package corn muffin mix (recommended -- Jiffy)
1 cup sour cream
1/2 cup butter, melted
1 -1 1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
  • Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
  • Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
  • Let stand for at least 5 minutes and then serve warm.

Nutrition Facts : Calories 369.9, Fat 23.2, SaturatedFat 12.9, Cholesterol 54.1, Sodium 688.8, Carbohydrate 36.2, Fiber 3.2, Sugar 8.8, Protein 7.7

CORN PUDDING



Corn Pudding image

Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

  • Use fresh or frozen corn. Fresh corn on the cob is best, but frozen corn will work in a pinch. If using frozen corn, thaw it completely before using.
  • Use a variety of cheeses. Cheddar, Parmesan, and Monterey Jack are all good choices. You can also use a blend of cheeses.
  • Add some flavorings. Onion, garlic, bell pepper, and chili powder are all good additions. You can also add herbs such as thyme, rosemary, or basil.
  • Bake the casserole until it is set. The casserole is done when a toothpick inserted into the center comes out clean.
  • Serve the casserole hot. Corn pudding or casserole is best served hot, right out of the oven.

Conclusion:

Corn pudding and corn casserole are both delicious and easy-to-make dishes that are perfect for any occasion. Corn pudding is a lighter dish, while corn casserole is richer and more cheesy. No matter which one you choose, you're sure to enjoy it. So next time you're looking for a side dish or a main course, give corn pudding or corn casserole a try. You won't be disappointed!

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