The scent of fresh corn baking in the oven is like a warm hug for the soul. As I whisk together the ingredients for this Savory Baked Corn Pudding with Cheddar and Herbs, I can’t help but think about leisurely family dinners where laughter and great food fill the air. This comforting dish is a delightful blend of sweet corn and sharp cheddar, making it not only a crowd-pleaser but also incredibly simple to whip up in just over an hour. Whether you're looking to elevate your meal prep or find a perfect side dish for your next gathering, this recipe is freezer-friendly and can easily be made ahead of time. Ready to savor this mouthwatering twist on a classic? Let’s dive into the details!
Why is this Corn Pudding a Must-Try?
Comforting and heartwarming, this Savory Baked Corn Pudding is the perfect dish to bring smiles to the table. Quick prep time of just 15 minutes means you can bring deliciousness to your family gatherings in no time. Cheddar and herbs elevate the flavor profile, making it a standout side that pairs beautifully with any main course. Freezer-friendly and easily made ahead, it's a lifesaver for busy weeknights. Family-approved, this dish will have everyone asking for seconds!
Savory Baked Corn Pudding Ingredients
• Get ready to delight your taste buds!
For the Batter
- 2 cups corn kernels – Choose fresh for the sweetest flavor, or frozen if you’re short on time!
- 2 cups milk – Whole milk adds richness, but any milk works fine.
- 4 large eggs – These bring the dish together with the right texture.
- ¼ cup unsalted butter – Melted for a satisfying, buttery finish.
- 1 cup cornbread mix – This gives our pudding its signature fluffiness.
For the Flavor
- 1 cup sharp cheddar cheese – Grated for the best melting and flavor infusion.
- ¼ cup chives – Chopped to introduce a mild onion flavor.
- ¼ cup parsley – Adds freshness and bright color.
- 1 teaspoon salt – Essential for balancing all the flavors.
- ½ teaspoon black pepper – A little kick for depth.
- ½ teaspoon paprika – Optional, but it gives a bit of a kick to the savory baked corn pudding.
This savory baked corn pudding with cheddar and herbs will become a delightful staple for your family!
Step‑by‑Step Instructions for Savory Baked Corn Pudding with Cheddar and Herbs
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, take a moment to grease a 9x9-inch baking dish with some butter or non-stick spray. This will ensure that your Savory Baked Corn Pudding with Cheddar and Herbs slides out easily once baked and presents beautifully.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 2 cups of milk, 4 large eggs, and ¼ cup of melted unsalted butter. Using a whisk, mix until the ingredients are thoroughly blended and creamy, which should take about 1-2 minutes. This mixture serves as the foundation for your corn pudding, setting the stage for its rich flavor.
Step 3: Incorporate the Cornbread Mix
Gently stir in 1 cup of cornbread mix into the wet ingredients. Be careful not to overmix; it's perfectly fine to have a few lumps in the batter. This step will give your Savory Baked Corn Pudding with Cheddar and Herbs its signature texture, so just mix until combined—approximately 30 seconds to 1 minute will do.
Step 4: Add the Flavorful Ingredients
Next, fold in the 2 cups of corn kernels, ¼ cup of chopped chives, and ¼ cup of chopped parsley, along with 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of paprika if desired. Gently mix these flavorful additions into the batter to ensure even distribution, allowing the colors and aroma to come to life in your pudding.
Step 5: Fold in the Cheese
Now it's time for the star of the show! Add in 1 cup of grated sharp cheddar cheese to the mixture. Using a spatula, gently fold the cheese into the batter, ensuring every bite of the Savory Baked Corn Pudding with Cheddar and Herbs is packed with cheesy goodness. This will also add a delightful creaminess once baked.
Step 6: Pour and Prepare for Baking
Pour the completed mixture into your greased baking dish, spreading it out evenly with a spatula. This guarantees that the pudding cooks uniformly and allows for that desirable golden crust to form on top. The anticipation builds as you prepare for the final act in this cooking experience!
Step 7: Bake the Pudding
Place the baking dish in your preheated oven and bake for 35–40 minutes. You'll know it's ready when the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it towards the end to prevent over-baking, ensuring a soft, moist pudding that complements any meal.
Step 8: Cool Before Serving
Once baked, remove your dish from the oven and let it cool for about 5–10 minutes. Allowing the Savory Baked Corn Pudding with Cheddar and Herbs to rest will help it set and make it easier to cut into squares for serving. Enjoy the delicious aromas filling your kitchen as you prepare to delight your guests!
Expert Tips for Savory Baked Corn Pudding
- Use Fresh Corn: If possible, opt for fresh corn kernels. They add a sweetness that frozen corn can't match, making your Savory Baked Corn Pudding even more delicious.
- Don’t Overmix: Mix the batter only until just combined to achieve a light and fluffy pudding. Overmixing can lead to a dense texture.
- Cheese Choice Matters: Sharp cheddar provides a strong flavor, but feel free to mix in other cheeses like Monterey Jack for a milder taste—experiment to find your perfect blend!
- Adjust Herbs: Customize the herbs used; dill or thyme can add a unique twist. Fresh herbs brighten the flavors, enhancing your Savory Baked Corn Pudding's appeal.
- Cool Before Serving: Allow the pudding to rest after baking for 5–10 minutes. This helps it set properly, making it easier to slice and serve without falling apart.
- Freezing for Later: If you make extra, simply freeze it in individual portions. This way, you have tasty homemade comfort food ready whenever those fast food cravings strike!
How to Store and Freeze Savory Baked Corn Pudding
Fridge: Store any leftover Savory Baked Corn Pudding in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before sealing.
Freezer: For longer storage, freeze portions of the pudding in freezer-safe containers or wraps. It can last up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, preheat your oven to 350°F (175°C) and bake for about 20 minutes until heated through. Microwaving is also an option; just ensure it's covered, heating in short intervals until warm.
Avoiding Freezer Burn: Be sure to wrap your Savory Baked Corn Pudding tightly in plastic wrap or aluminum foil before freezing to keep it fresh and prevent freezer burn.
Savory Baked Corn Pudding Variations
Feel free to jazz up your Savory Baked Corn Pudding with Cheddar and Herbs by adding your personal touch!
- Gluten-Free: Substitute the cornbread mix with a gluten-free blend for a deliciously inclusive option.
- Spicy Kick: Add 1 diced jalapeño to the mixture for that extra heat that will tantalize your taste buds.
- Veggie Boost: Stir in 1 cup of chopped bell peppers or spinach to amp up the nutrition and color.
- Creamy Twist: Incorporate 1 cup of cream cheese for an ultra-decadent pudding that melts in your mouth!
- Herb Garden: Experiment with different herbs, like basil or oregano, to create a unique flavor profile.
- Buffalo Style: Mix in ½ cup of buffalo sauce for a fiery twist that's perfect for game day gatherings.
- Cheese Medley: Explore different cheeses like Gruyère or feta for a delightful change in taste and texture.
- Sweet Corn Variety: Use a combination of sweet corn and roasted corn to introduce a delightful depth of flavor.
Explore these options to keep your family guessing and excited for every delicious bite! For even more culinary inspiration, check out my guide on creative corn recipes or learn about the versatility of cheddar cheese for upcoming meals.
What to Serve with Savory Baked Corn Pudding with Cheddar and Herbs
Nothing completes the experience of enjoying this mouthwatering dish like thoughtful pairings that enhance its delightful flavors.
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Roasted Chicken: The tender, juicy chicken brings a savory balance, enhancing the herbaceous notes in the corn pudding.
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Grilled Vegetables: Charred veggies like zucchini and bell peppers provide a fresh crunch that contrasts beautifully with the creamy texture.
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Mixed Green Salad: A light salad with a tangy vinaigrette adds brightness, cutting through the richness of the pudding.
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Honey Glazed Carrots: Their subtle sweetness complements the savory corn pudding, rounding out the flavors beautifully.
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Cornbread Muffins: For a double dose of corn flavor, serve alongside warm cornbread muffins; it's a nostalgic combination that kids love.
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Herbal Lemonade: A refreshing herbal lemonade offers the perfect sweet-tart sip to cleanse the palate and elevate the meal.
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Chocolate Chip Cookies: End on a sweet note with warm cookies; their gooey chocolate contrast is pure comfort food bliss.
With these delightful pairings, your homemade Savory Baked Corn Pudding with Cheddar and Herbs will shine as the star of the meal!
Make Ahead Options
These Savory Baked Corn Pudding with Cheddar and Herbs are perfect for meal prep enthusiasts! You can prepare the mixture up to 24 hours in advance—simply combine all the wet ingredients, cornbread mix, and flavorings, then cover the bowl tightly and refrigerate. If you’d like, you can also bake it ahead and store it in the fridge for up to 3 days; just be sure to cool it completely before covering it to maintain that great texture. When you're ready to serve, reheat in an oven at 350°F (175°C) for about 15-20 minutes, and you'll have a warm, satisfying dish that's just as delicious as when freshly made!
Savory Baked Corn Pudding with Cheddar and Herbs Recipe FAQs
What is the best way to select corn for this recipe?
Absolutely! For the best flavor, choose fresh corn kernels if you can. Look for ears with bright green husks and plump kernels. If using frozen corn, ensure it’s fully thawed and look for kernels that are free of dark spots, as those can indicate age.
How should I store leftover corn pudding?
Very! Store any leftover Savory Baked Corn Pudding in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before sealing. This helps maintain its texture and prevents it from becoming soggy.
Can I freeze Savory Baked Corn Pudding?
Of course! To freeze, let it cool completely, then cut it into individual portions. Wrap each portion tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. It can last up to 3 months. Just make sure to label them with the date!
What’s the best method to reheat frozen corn pudding?
Definitely! To reheat, preheat your oven to 350°F (175°C). Place the frozen portion on a baking sheet and cover it with aluminum foil to keep it moist. Bake for about 20 minutes or until heated through. You can also microwave it by placing it in a microwave-safe dish, covering it, and warming in short intervals until hot throughout.
Can I adapt this recipe for dietary restrictions?
Absolutely! If you have dietary concerns like dairy allergies, you can use a milk alternative like almond or oat milk and opt for vegan cheese. Additionally, if anyone has egg allergies, a flaxseed meal substitute can work well—mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg, letting it sit until it thickens. Always double-check other ingredient labels to ensure safety for all dietary needs.
What should I do if my corn pudding doesn’t set properly?
Very importantly! If your Savory Baked Corn Pudding is too runny, it may have been underbaked or the eggs weren't mixed in thoroughly. Make sure to bake it until the top is golden brown and a toothpick comes out clean—it typically takes 35-40 minutes. If you find it still isn't firm after baking, allow it to cool a bit longer as it will set up as it sits.
Savory Baked Corn Pudding with Cheddar and Herbs Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.
- In a large mixing bowl, combine 2 cups of milk, 4 large eggs, and ¼ cup of melted unsalted butter. Whisk until blended and creamy.
- Gently stir in 1 cup of cornbread mix into the wet ingredients, being careful not to overmix.
- Fold in 2 cups of corn kernels, ¼ cup of chopped chives, ¼ cup of chopped parsley, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of paprika.
- Add in 1 cup of grated sharp cheddar cheese and gently fold it into the batter.
- Pour the mixture into the greased baking dish, spreading it evenly.
- Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let it cool for 5-10 minutes before serving.
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