Dinner

Savory Baked Corn Pudding with Cheddar and Herbs Recipe

Name: Savory Baked Corn Pudding with Cheddar and Herbs Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups fresh or frozen corn kernels (thawed if frozen); 2 cups milk; 4 large eggs; 1 cup sharp cheddar cheese, grated; 1/4 cup unsalted butter, melted; 1 cup cornbread mix; 1/4 cup fresh chives, chopped; 1/4 cup fresh parsley, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika (optional for a bit of kick)

ByLila Prescott December 17, 2025December 17, 2025

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Introduction

This savory baked corn pudding combines the natural sweetness of corn with sharp cheddar and fresh herbs for a comforting side dish. It’s creamy, flavorful, and perfect alongside roasted meats or holiday meals.

A close-up view of a golden yellow corn bread cake with a slightly crispy outer layer and soft, fluffy inside. On the cake's surface, kernels of corn are visible, adding texture and bright yellow spots. The cake is cut into a triangle slice, placed on top of the whole round cake, and both are sprinkled generously with finely chopped green herbs. The cake sits on a white plate, which is on a white marbled surface with scattered corn kernels around the plate. The lighting makes the cake look warm and fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh or frozen corn kernels (thawed if frozen)
2 cups milk

4 large eggs
1 cup sharp cheddar cheese, grated

1/4 cup unsalted butter, melted
1 cup cornbread mix

1/4 cup fresh chives, chopped
1/4 cup fresh parsley, chopped
1 teaspoon salt

1/2 teaspoon black pepper
1/2 teaspoon paprika (optional for a bit of kick)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or a similar-sized oven-safe dish.

Step 2: In a large mixing bowl, combine the milk, eggs, and melted butter. Whisk together until well blended.
Step 3: Stir in the cornbread mix until just combined. Do not overmix; a few lumps are okay.
Step 4: Add the corn kernels, chopped chives, chopped parsley, salt, black pepper, and paprika (if using) to the mixture. Fold in grated cheddar cheese gently.

Step 5: Pour the mixture into the prepared baking dish, spreading it evenly.
Step 6: Bake in the preheated oven for about 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Once baked, remove from the oven and let it cool for about 5-10 minutes before serving. This will help the pudding set a bit more.

Tips & Variations

For a creamier texture, substitute half the milk with heavy cream.
Try adding diced jalapeños for a spicy twist.
Use smoked cheddar for a richer, smoky flavor.

Fresh herbs like thyme or basil can be used instead of chives and parsley.

Storage

Store any leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 325°F (160°C) for 10-15 minutes or until heated through. Avoid microwaving to maintain texture.

How to Serve

A round, golden-yellow cornbread with a slightly crispy, browned crust sits on a white plate, showing its textured and soft inside. A single triangular slice is cut and placed on the top center, showing the moist and fluffy crumb with visible corn kernels. Small chopped green herbs are sprinkled evenly over the whole cornbread and the slice, adding a fresh color contrast. Bits of corn are scattered around the base of the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mixture a few hours ahead and keep it covered in the refrigerator before baking. Just bring it to room temperature before placing it in the oven.