There are very few side dishes that are easier to make or more delicious and satisfying than corn pudding. This corn pudding is the best because it takes minutes to get into the oven, always comes out perfect, and is delicious year round. It’s just as good with Thanksgiving turkey as it is at a summer barbecue. Add fresh herbs, whatever you have in the fridge or the garden. Thyme, chives, and parsley are the perfect place to start.

The Best Corn Pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 to 10 servings

The Best Corn Pudding


  • 8 ounces cream cheese, room temperature
  • 2 (15-ounce) cans cream corn
  • 3 cups fresh or thawed frozen corn
  • 1 cup cornmeal
  • 1 medium onion, finely chopped
  • 1 1/3 cups milk
  • 1/2 cup (1 stick) melted butter
  • 2 eggs
  • 2 Tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 Tablespoon fresh thyme
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup sharp cheddar cheese
  • 1/2 cup Monterrey Jack cheese


  1. Preheat oven to 350°F. Butter a 9x13 casserole dish.
  2. Whisk cream cheese until very soft and smooth. Add cream corn, corn, cornmeal, onion, milk, butter, egg, sugar, salt, pepper, thyme and cayenne pepper. Mix in half of cheese.
  3. Pour into prepared dish. Top with remaining cheese. Bake for 30 to 40 minutes or until golden brown. Let stand for 10 minutes before serving. Sprinkle with paprika if desired.

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4 thoughts on “The Best Corn Pudding

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  1. Shirley said:

    Would it work out if I left out the onion,sour cream and thyme stuff my hubby does not like and will not eat or would it change taste to much

    • realbutter said:

      Hi Shirley – You can leave out any of the seasonings and spices for a more bland taste, but you really do need the sour cream for texture. Plus side: you shouldn’t be able to taste it once it’s all cooked!

  2. Mary said:

    I love recipes want to see more of them

  3. Michell joiner said:

    Love corn pudding