This amazing Corn Pudding Casserole is a highlight on our holiday tables! It’s one of those recipes that everyone looks forward to and expects to get every Thanksgiving, Christmas and Easter. This casserole is sweet, savory and comes together with a hearty egg base which makes it the perfect side dish for your holiday! No matter if you are a veteran cook in the kitchen or a beginner you will love this one.
Let’s talk big decisions in life. Love them or hate them? I personally hate them. I think of the pros and cons, analyze the what-ifs in life, wondering what I should do and just keep circling back and back again. I get sick to my stomach thinking about them. I try to avoid them at all costs.
The latest big decision in my life was a “new” vehicle. New to us anyways. Background on this situation is that the hubs loves to purchase vehicles and grew up in a family where this was common practice. I, on the other hand, grew up in a family where you kept what you had until it was dead and then bought a different vehicle. There were no fancy, nice cars. We bought the vehicle that got the job done. I remember most of the time I might have been embarrassed by what we drove, but it worked, got us to where we went and was safe. Honestly, looking back they weren’t that bad, but when you are a teenager everything embarrasses you!
Corn Pudding Casserole
I have often threatened to block certain websites on my husband’s computer. For example, Craigslist and any dealership within 200 miles of us would be a good start. He likes to “browse” and when I glance over and see this my heart rate instantly skyrockets and I’m sure my blood pressure does the same.
I’m so tight I squeak most of the time. He’s constantly trying to get me to part with my hard earned money unless it’s cute clothes for the girls. Then I gladly part with it! Funny thing is, usually I end up caving into him.
What are the ingredients in corn pudding?
- frozen corn
For example, I caved last week. He found a vehicle at the local dealership that I used to be the Finance Manager in. We currently were driving the “competitor” brand and he was miserable in this vehicle. It was a crossover and he claimed that he couldn’t fit comfortably into it. He is 6′ 5” so he made have had a strong argument. This resulted in him not even willing to drive it the four miles to church on the weekend or anywhere.
I thought it was just fine for me and it was getting the job done. He disagreed apparently. Strongly disagreed. Let’s just say I drug my feet, said no multiple times and in the long run caved again. I did tell him that this was the biggest vehicle they make and if he wants to buy a different one before seven years goes by he will be doing it with a new wife. Hehe…. check back and see if that happens!
For the record I do love the vehicle, I just didn’t want the payment. Remember I squeak when I walk!
Can corn pudding be made ahead of time?
- Yes, corn pudding a day in advance! Make the souffle (minus the cornflake topping). Cover with foil and refrigerate. Remove from the refrigerator about 20 minutes before baking. Add the topping and bake as directed.
How to Make Corn Pudding Casserole
This corn pudding casserole has it all – sweet corn, crunchy topping and savory all rolled into one! This recipe will be a highlight on your holiday table and one you make again and again!
I love corn on the cob and this is the Best Way To Cook Corn on the Cob, but during the winter months I switch it up and make corn pudding casserole!
- Preheat the oven
- Melt the butter
- Combine butter and flour in a medium-size saucepan, whisk it together well. Add milk slowly and continue to whisk. Cook until thickened.
- Add the corn, eggs and seasonings. Continue to whisk so the eggs don’t scramble!.
- Pour into greased 1.5-quart baking dish.
- Next, combine the cornflakes and butter and top the casserole
- Baked for one hour.
You know what’s pretty magnificent and not a life decision at all? That would be the decision to make this delicious Corn Pudding Casserole! Plus, serve it with these Potato Rolls to complete a meal!
This is my hubby’s aunt’s recipe and therefore it’s automatically awesome. It’s perfect for those upcoming holiday meals but it’s also easy enough to throw together for a delicious side dish in the middle of the week!
More delicious side dishes that are a MUST on my holiday table!
WATCH THE STEP BY STEP VIDEO FOR THIS CORN PUDDING CASSEROLE RECIPE BELOW:
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What’s on your holiday menu? Be sure to snap a photo and tag me at @julieseatsandtreats or #julieseatsandtreats!
Corn Pudding Casserole Recipe
- 3 Tbsp butter
- 3 Tbsp flour
- 1 c. milk
- 2 c. frozen corn
- 2 eggs beaten
- 1 Tbsp sugar
- 1 tsp salt
- 1 c. crushed corn flakes
- 1 tsp butter melted
- Preheat oven to 350 degrees.
- Melt 3 Tbsp butter in microwave. Combine butter and flour in medium size saucepan. Add milk slowly and cook until thickened, stirring occasionally.
- Stir in corn, eggs and seasonings. Pour into greased 1.5 quart baking dish.
- In a separate bowl combine corn flakes and butter. Sprinkle over corn mixture.
- Baked at 350 degrees for 1 hour.