If you love comfort food with layers of flavor and a dreamy texture, you are going to adore this Savory Baked Corn Pudding with Cheddar and Herbs Recipe. It brings together the sweet pop of corn, the sharp tang of cheddar, and the fresh brightness of herbs in a creamy, custardy base baked to golden perfection. This dish feels like a warm hug on a plate, perfect for holiday tables or cozy weeknight dinners that deserve a little extra love.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is key to making this dish shine. Each component plays its own role in balancing texture, flavor, and color, creating that irresistible harmony of savory corn goodness with cheesy herb notes.
- Fresh or frozen corn kernels: About 2 cups—these bring sweetness and a satisfying pop in every bite.
- Milk: 2 cups—to create the creamy, custardy base that holds everything together.
- Large eggs: 4—essential for structure and richness in the pudding.
- Sharp cheddar cheese, grated: 1 cup—adds a sharp, melty depth of flavor throughout.
- Unsalted butter, melted: 1/4 cup—to keep the pudding moist and add a subtle buttery richness.
- Cornbread mix: 1 cup—helps develop that tender, slightly cakey texture under the creamy surface.
- Fresh chives, chopped: 1/4 cup—for herbal brightness that lifts the entire dish.
- Fresh parsley, chopped: 1/4 cup—adds fresh earthiness and gorgeous green flecks.
- Salt: 1 teaspoon—to enhance all the natural flavors.
- Black pepper: 1/2 teaspoon—for a subtle background heat.
- Paprika (optional): 1/2 teaspoon—adds a gentle smoky kick for those who enjoy a little extra flavor dimension.
How to Make Savory Baked Corn Pudding with Cheddar and Herbs Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to a cozy 350°F (175°C). Grease a 9×9-inch baking dish or any similar-sized oven-safe dish to prevent sticking and help the pudding bake up beautifully with a golden crust.
Step 2: Whisk the Liquid Ingredients
In a large bowl, whisk together the milk, eggs, and melted butter until the mixture is smooth and well blended. This smooth base is crucial to creating that luscious custard texture we’re after in this savory baked corn pudding with cheddar and herbs recipe.
Step 3: Fold in the Cornbread Mix
Gently stir in the cornbread mix. It’s important not to overmix here; a few small lumps in the batter are perfectly fine. Overmixing could make the texture too dense, and we want the pudding light and tender.
Step 4: Add Corn, Herbs, and Seasonings
Now, fold in the corn kernels, chopped chives, parsley, salt, pepper, and paprika if you’re using it. Finally, gently mix in the grated cheddar cheese. These ingredients bring the signature flavors and vibrant colors that make this dish unforgettable.
Step 5: Pour and Bake
Pour your batter evenly into the prepared baking dish, spreading it out for consistent cooking. Pop it into the oven, and bake for approximately 35 to 40 minutes. Keep an eye on the pudding’s surface; it should turn a lovely golden brown, and a toothpick inserted in the center should come out clean.
Step 6: Cool Before Serving
Once out of the oven, let the pudding rest for 5 to 10 minutes before serving. This helps it set slightly, making it easier to cut and allowing all those gorgeous flavors to meld beautifully.
How to Serve Savory Baked Corn Pudding with Cheddar and Herbs Recipe
Garnishes
Fresh herbs like chopped chives, parsley, or even a sprinkle of extra grated cheddar on top give a lovely finishing touch. A light drizzle of sour cream or a dollop of creamy crème fraîche can add a luxurious contrast to the warm, cheesy custard.
Side Dishes
This pudding pairs wonderfully with roasted meats, like chicken or pork, as well as smoky barbecue dishes. For a vegetarian feast, serve alongside a crisp green salad or sautéed greens for a complete, well-rounded meal.
Creative Ways to Present
Try baking this pudding in individual ramekins for elegant single servings at your next dinner party. You can also turn leftovers into hearty breakfast battles by topping with a fried egg or wrapping warm portions in tortillas for a unique spin.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The pudding holds up well for 3 to 4 days, making it a fantastic make-ahead side or snack during a busy week.
Freezing
This dish freezes nicely too. Wrap it tightly in plastic wrap and foil or transfer to a freezer-safe container. It can be frozen for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a 350°F (175°C) oven until warmed through, about 15 to 20 minutes. This method helps restore that delightful baked-on golden crust, unlike microwave reheating, which can make the pudding a bit soggy.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes! Just drain it well to avoid adding excess moisture, which can affect the pudding’s texture. Fresh or frozen gives the best flavor, but canned works in a pinch.
Is this recipe gluten-free?
Traditional cornbread mix usually contains gluten, but you can easily substitute with a gluten-free cornbread mix to make the recipe safe for gluten intolerant diets.
Can I make this recipe vegan or dairy-free?
While this recipe relies on eggs, milk, butter, and cheddar for its classic flavor and texture, you can experiment with plant-based alternatives and an egg replacer. Keep in mind, it may change the pudding’s creaminess and structure slightly.
What’s the best way to reheat leftovers without drying them out?
Oven reheating at a moderate temperature with a loosely tented foil cover keeps the pudding moist and prevents it from drying out too much.
Can I add other cheeses or ingredients?
Absolutely! Feel free to swap the cheddar for pepper jack, Gruyère, or even a smoky gouda. You can also fold in diced jalapeños, cooked bacon, or sautéed onions for extra flair.
Final Thoughts
This Savory Baked Corn Pudding with Cheddar and Herbs Recipe is truly one of those dishes that feels both comforting and special. It’s easy enough for any night but impressive enough to serve family and friends during holidays or celebrations. Give it a try, and I promise it will become a beloved staple on your table, bringing warmth and smiles with every bite.
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Savory Baked Corn Pudding with Cheddar and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Savory Baked Corn Pudding with Cheddar and Herbs is a comforting and flavorful side dish featuring sweet corn combined with sharp cheddar, fresh herbs, and a hint of paprika, all baked to golden perfection. It’s a perfect accompaniment for holiday meals or family dinners, offering a creamy texture with a cheesy, savory bite.
Ingredients
Primary Ingredients
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 2 cups milk
- 4 large eggs
- 1 cup sharp cheddar cheese, grated
- 1/4 cup unsalted butter, melted
- 1 cup cornbread mix
Herbs and Seasonings
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional for a bit of kick)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or a similarly sized oven-safe dish to ensure the pudding doesn’t stick.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the milk, eggs, and melted butter until the mixture is smooth and well combined.
- Add Cornbread Mix: Stir in the cornbread mix gently just until combined. It is important not to overmix; having a few lumps in the batter is perfectly fine for texture.
- Incorporate Corn, Herbs, and Cheese: Fold in the corn kernels, chopped chives, chopped parsley, salt, black pepper, and optional paprika. Then, gently fold in the grated sharp cheddar cheese to evenly distribute the flavors.
- Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish and spread it out evenly to ensure uniform baking.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes. The pudding is done when the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool Before Serving: Remove the pudding from the oven and let it cool for 5-10 minutes. This resting period helps the pudding to set for easier slicing and improved texture.
Notes
- Use fresh corn for the best flavor, but frozen corn that has been fully thawed works well too.
- Do not overmix the batter after adding the cornbread mix to avoid a dense texture.
- For a spicy twist, add a pinch more paprika or a dash of cayenne pepper.
- This dish can be made ahead and reheated gently in the oven before serving.
- Make sure to let the pudding cool slightly to avoid it falling apart while serving.
