Food and Recipes Dish Casserole Corn Pudding Casserole 4.5 (2) 1 Review The Southern holiday sideboard isn't complete without a pan of cheesy, creamy corn pudding. By Emily Nabors Hall Emily Nabors Hall Emily Nabors Hall is a food stylist and recipe developer who has contributed regularly to Real Simple since 2015 as a member of the Dotdash Meredith Food Studios team. She works with several Dotdash Meredith brands, including Southern Living, Food & Wine, Rachel Ray In Season, and Meredith Premium Publishing titles. She lives in Birmingham, Alabama, with her husband and two children. Southern Living's editorial guidelines Updated on October 4, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs 15 mins Yield: 10 serves Jump to recipe This version of the classic Corn Pudding Casserole is made with fontina or Swiss cheese for an ultra-creamy, extra indulgent dish. We like the slight sharpness these cheeses bring without being overwhelming. Besides these specialty cheeses, the ingredients for this comforting casserole are all fairly basic: half-and-half and eggs provide the custard-like base for corn and onions. We've included fresh chives and thyme for a little brightness, but you can use all of one or the other if it's all you have. Courtney West If fresh corn isn't in season, you can use frozen corn. In fact, if you're making this at the holidays, frozen is preferred. It'll have the better flavor. Drain the thawed corn well so it doesn't make the casserole watery. Ingredients 4 large eggs 2 1/2 cups half-and-half 2 (15-oz.) pkg. frozen corn, thawed 8 ounces fontina or Swiss cheese, shredded (about 2 cups) 1/2 cup grated yellow onion (from 1 large onion) 6 tablespoons all-purpose flour 2 teaspoons minced garlic (about 2 garlic cloves) 2 tablespoons chopped fresh chives, plus more for garnish 1 tablespoon chopped fresh thyme, plus more for garnish 2 teaspoons kosher salt 1 teaspoon black pepper Directions Whisk together eggs and half-and-half in a large bowl. Pulse corn, in 2 batches, in a food processor until coarsely chopped, about 5 times. Add to egg mixture along with cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper. Stir to combine. Transfer to a lightly greased 13- x 9-inch baking dish; cover and chill until ready to bake, up to 1 day ahead. Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake, uncovered, until golden and bubbly around edges and center is just set, about 45 minutes. Let stand 10 minutes before serving. Garnish with thyme and chives. Courtney West Rate it Print