This 4-ingredient corn and cheese pudding is one of those cozy, no-fuss dishes that feels like it came straight out of a church potluck or a small-town family reunion. It’s a simple, Midwestern-style comfort bake: sweet corn folded into a creamy, custard-like base with just enough cheese to give it a golden, bubbly top. You pop everything into one bowl, whisk it together, pour it into a baking dish, and let the oven do the rest. It’s the kind of recipe you make when you want something warm and reassuring on the table without spending all afternoon in the kitchen—perfect for busy weeknights, holiday spreads, or those evenings when you just want to bring everyone together over something soft, cheesy, and a little bit nostalgic.
This corn and cheese pudding pairs wonderfully with simple, homey sides. Serve it next to roasted chicken, baked ham, or meatloaf for a classic comfort meal, or tuck it alongside grilled sausages and a green salad in the summer. A crisp side salad with a tangy vinaigrette or some steamed green beans helps balance the richness, while warm dinner rolls or cornbread make it feel extra special. For brunch, it works beautifully with scrambled eggs, fresh fruit, and coffee. If you’re feeding kids, add some carrot sticks or apple slices on the side—easy, colorful, and familiar.
Oven-Baked 4-Ingredient Corn and Cheese Pudding
Servings: 6
Ingredients
2 cups canned or frozen corn kernels (if frozen, thaw and drain well)
1 1/2 cups shredded cheese (mild cheddar, Colby Jack, or your favorite melty cheese)
2 cups half-and-half or whole milk
4 large eggs
Optional but helpful: 1/2 teaspoon salt and 1/4 teaspoon black pepper for seasoning (not counted in the core 4 ingredients)
Butter or nonstick spray for greasing the baking dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a round 9-inch ceramic baking dish (or similar 2-quart casserole) with butter or nonstick spray. This helps the pudding release easily and gives the edges a nice, tender crust.
In a medium bowl, whisk the eggs until they are well blended and slightly frothy. Add the half-and-half or milk and whisk again until smooth. If you’re using salt and pepper, whisk them in now so the seasoning is evenly distributed.
Stir in the corn kernels and about 1 cup of the shredded cheese, reserving the remaining 1/2 cup of cheese for the top. Gently fold everything together so the corn and cheese are evenly mixed into the custard base.
Pour the mixture into the prepared baking dish, spreading the corn out so it’s evenly distributed. Sprinkle the remaining 1/2 cup of cheese over the top, making sure to cover the surface fairly evenly so you get that pretty, golden, bubbly finish.
Place the dish on the middle rack of the oven and bake for 40–50 minutes, or until the pudding is set around the edges and just slightly wobbly in the center. The top should be a glossy golden brown with small bubbles and a few faint cracks. If you gently insert a knife or toothpick near the center, it should come out mostly clean, with just a bit of creamy moisture.
Remove the dish from the oven and let the pudding rest for about 10–15 minutes before serving. This short rest helps it finish setting so you can scoop out neat, custardy servings. Serve warm, straight from the baking dish, with a big spoon at the table so everyone can help themselves.
Variations & Tips
For picky eaters, stick with a mild cheese like mild cheddar or Colby Jack and skip any extra seasonings beyond a little salt—kids tend to love the simple, sweet corn flavor. If you’d like a little more color and nutrition, fold in a handful of finely chopped bell pepper or a small handful of thawed peas along with the corn (just remember this will technically add ingredients). For a slightly firmer, more casserole-like texture, you can add 1/4 cup of fine, plain breadcrumbs or crushed saltine crackers to the mixture before baking; it helps the pudding hold its shape when scooped. If you prefer a richer, more indulgent pudding, use half cream and half milk instead of all milk. For a bit of a grown-up twist, try swapping part of the cheese for a sharper variety like sharp cheddar or smoked Gouda and add a pinch of paprika or garlic powder. To make individual servings, divide the mixture among greased ramekins and reduce the baking time to about 25–30 minutes, watching for the same golden top and slight wobble in the center. Leftovers reheat nicely in the oven or microwave—just cover them so the pudding doesn’t dry out, and enjoy within 2–3 days.