This corn pudding casserole is creamy, cheesy, and packed with sweet corn flavor. Special enough for holidays but simple for weeknights, it’s ready in under an hour and always a crowd-pleaser.
Why You’ll Love This Creamed Corn Casserole Recipe
I didn’t grow up with corn casserole at the table — corn to me used to mean a bag of frozen kernels or buttered corn on the cob. When I began hosting holidays, I wanted something richer and creamier than a typical cornbread-based side. This recipe delivers a custardy, cheesy corn pudding that’s easy to make but impressive enough for guests.
The combination of smoky bacon, a velvety cream-cheese sauce, sweet corn, and a buttery cracker topping creates a balance of flavors and textures people come back for. What makes this version stand out:
- Quick and straightforward to prepare
- Creamy filling that’s not overly heavy
- Sweet corn flavor in every bite
- Buttery, crunchy cracker topping
- Smoky richness from bacon
Ingredient Information And Substitutions
- Corn: Thawed frozen corn is easiest; fresh or well-drained canned corn also works.
- Bacon: Adds smokiness and crunch. Substitute ham or pancetta if you prefer.
- Onion: Gives savory depth; shallots are a good swap.
- Cream cheese: Creates a smooth, rich sauce — let it sit at room temperature first so it melts easily.
- Cheddar cheese: Sharp cheddar gives bold flavor. Monterey Jack or Colby are great alternatives.
- Milk: Whole milk yields the creamiest result; 2% is fine if that’s what you have.
- Ritz crackers: Provide a buttery crunch. Panko breadcrumbs can be used instead.
- Seasonings: Seasoned salt and a pinch of cayenne add balance and a hint of heat. Paprika or garlic powder can deepen the flavor.
How To Make Creamed Corn Casserole
Step 1 — Preheat and cook the bacon.
Preheat the oven to 350°F and grease a 9 x 9-inch (or similar) baking pan.
In a large skillet over medium heat, fry bacon until crisp. Remove, crumble, and leave the drippings in the pan.
Step 2 — Sauté the onion and thicken the base.
Add the diced onion to the skillet and cook until soft, about 3–5 minutes. Stir in the flour and cook for 1 minute to remove the raw flour taste.
Step 3 — Make it creamy.
Add the milk, corn, cream cheese, seasoned salt, and cayenne. Stir frequently until the cream cheese melts and the mixture is smooth.
Step 4 — Mix in the flavorings.
Stir in 1 cup crushed Ritz crackers, ½ cup shredded cheddar, and most of the crumbled bacon until well combined.
Step 5 — Assemble and bake.
Spread the mixture evenly in the prepared pan. Top with the remaining cheddar, the rest of the crushed crackers, and the reserved bacon. Bake uncovered for about 30 minutes, until hot and bubbly. Serve immediately.
Frequently Asked Questions
Not exactly. Corn pudding is usually creamier and spoonable, while corn casserole often has more texture. This recipe sits between the two: creamy, cheesy, and hearty.
Yes. Assemble up to a day in advance and bake just before serving. Add a few extra minutes to the bake time if chilled.
No. Bake uncovered so the topping turns golden and crisp.
Tips For Making Corn Pudding Without Jiffy
- Cook bacon over medium heat so it crisps without burning; high heat can scorch the drippings.
- Thaw frozen corn before adding; refrigerate overnight or rinse the bag under cool water to speed it up.
- Crush Ritz crackers inside the sleeve to save a bowl and minimize cleanup.
- Reserve some crumbled bacon for the topping to add texture and visual appeal.
- Adjust seasoning to taste — more cayenne for heat or swap cheeses for a different flavor profile.
- Prep ahead: fry and crumble bacon, chop the onion, and thaw the corn to save time on the day.
- Storage: keep leftovers covered in the refrigerator up to 4 days. Reheat in the oven to preserve the crunchy topping; freezing is not recommended.
What To Serve With This Easy Recipe For Corn Pudding
This casserole works well on any holiday table and pairs nicely with roasted or smoked mains and simple vegetable sides. Try it alongside roasted turkey, glazed carrots, crispy potatoes, or a fresh green salad for balance.
Other Side Recipes To Try
-
Salad with Shredded Brussel Sprouts
-
Grandma’s Baked Artichoke Hearts
-
Savory Sweet Potato Casserole
-
Garlic Parmesan Roasted Broccoli
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Corn Pudding Casserole
Jessy Freimann
Ingredients
- Cooking spray
- 8 slices bacon
- 1 cup onion, finely diced
- 2 Tablespoons flour
- ½ cup whole milk
- 16 ounces frozen corn, thawed
- 4 ounces cream cheese, cut into cubes
- 1 teaspoon seasoned salt
- ⅛ teaspoon cayenne pepper (or more to taste)
- 1 ¾ cups Ritz crackers, crushed and divided
- 1 cup shredded cheddar cheese, divided
Instructions
- Preheat the oven to 350°F and grease a 9″ x 9″ (or similar) pan with cooking spray.
- In a large sauté pan over medium heat, fry the bacon until crisp. Remove the bacon, crumble it, and leave the drippings in the pan.
- Add the diced onion to the pan and sauté until soft, about 3–5 minutes.
- Stir in the flour and cook for 1 minute, stirring to eliminate lumps.
- Add milk, corn, cream cheese, seasoned salt, and cayenne. Stir frequently until the cream cheese melts and the mixture is smooth.
- Stir in 1 cup crushed Ritz crackers, ½ cup shredded cheddar, and crumbled bacon (reserve some bacon for topping). Mix until combined.
- Pour the mixture into the prepared pan and spread into an even layer.
- Top with remaining cheddar, remaining crushed crackers, and the reserved bacon.
- Bake uncovered for 30 minutes or until hot and bubbly. Serve immediately.
Notes
- Cook bacon over medium heat to avoid burning and to preserve flavorful drippings.
- Thaw frozen corn before using; refrigerating overnight or rinsing the bag under cool water speeds this up.
- Crush Ritz crackers in the sleeve to reduce dishes.
- Reserve some bacon for the topping to add texture and color.
- Adjust seasoning as desired. Extra cayenne adds heat; swap cheeses to change the flavor profile.
- Prep ahead by cooking the bacon, chopping onion, and thawing the corn.
- Store leftovers covered in the fridge up to 4 days. Reheat in the oven to keep the topping crisp; freezing is not recommended.