Two Cheese Corn Pudding is a holiday favorite in our home. Thanksgiving, Christmas and Easter wouldn’t be the same without it. This casserole always gets scraped clean at the table — there are never leftovers.
Corn dishes have a long history on American holiday tables, from cornbread to corn chowder and classic corn pudding. I grew up with sweeter, milder versions, but this savory, cheesy Two Cheese Corn Pudding is what won me over. It’s richer, more mature in flavor, and perfect for a more sophisticated holiday spread.
Cheese elevates most dishes, and here it transforms corn pudding into something divine. Parmesan adds savory depth that complements the custardy base, while sharp Cheddar is used both inside the mixture and sprinkled on top to form a golden, melty crust. I prefer sharp Cheddar for its bold flavor and excellent melting quality, which helps the cheese blend into the pudding for a creamy texture and pronounced taste.
Two Cheese Corn Pudding
12
servings
20
minutes
50
minutes
Ingredients
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1 8.5 oz box Corn muffin mix
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1 15 oz can Creamed style corn
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1 15 oz can Sweet corn, drained
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2 Eggs, large
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1 cup Sharp Cheddar cheese, grated, divided
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1/2 cup Butter, melted
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1 cup Sour Cream
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1/4 cup Parmesan cheese, grated
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3/4 teaspoon Salt
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1/2 teaspoon Garlic powder
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1/2 teaspoon Onion powder
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Black pepper to taste
Directions
- Grease a large casserole or baking dish (about 9 x 13 in.) with non-stick spray or softened butter. Preheat oven to 350° F (175° C).
- In a large bowl, briefly beat the eggs as if making scrambled eggs. Add sour cream, salt, garlic powder, onion powder and black pepper. Stir until well combined.
- Add drained sweet corn, creamed corn, corn muffin mix, melted butter, 1/2 cup grated sharp Cheddar (reserve remaining 1/2 cup for topping) and Parmesan. Mix until just combined.
- Transfer the mixture to the prepared casserole dish and spread evenly. Sprinkle the reserved 1/2 cup sharp Cheddar over the top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 20–25 minutes, until the pudding is set and no liquid remains in the center. A knife inserted in the center should come out clean. Let rest 10 minutes, then slice and serve.
Notes
- Canned sweet corn can be substituted with an equal amount of thawed frozen corn.
- If you can’t find creamed corn, make a quick homemade version: use about 15 oz of thawed frozen or cooked fresh corn, blend roughly half of it with 2 tablespoons milk and a pinch of salt, then stir the blended portion back into the whole corn.
- An 8.5 oz corn muffin mix is recommended for the best texture; a standard cornbread mix can be used but results may vary.
- If you prefer, swap sharp Cheddar for another firm, aged, flavorful cheese such as Gruyère, provolone, aged white Cheddar or Gouda.
- Parmesan can be replaced with any hard, aged Italian-style cheese you like.
Full disclosure: I’m a bit of a corn snob and usually prefer fresh or frozen corn when it’s out of season. But for this pudding, canned sweet corn and creamed corn are the best choice — their concentrated sweetness and texture make the dish shine.
Canned creamed corn is less common today, so I included the homemade creamed corn option above. Blend half of about 15 ounces of corn with a little milk and salt, then combine it with the remaining whole corn for a quick substitute. If serving that creamed corn on its own, finish with a tablespoon or two of melted butter and adjust salt and pepper to taste.