Amish Super Star’—just 4 easy ingredients! I bring it often, and it’s always the first to vanish.
This Oven-Baked 4-Ingredient Corn and Cheese Pudding is a traditional Southern side dish that sits between a savory custard and a comforting casserole. A higher proportion of eggs creates a light, airy pudding-like texture, while the corn delivers little bursts of natural sweetness throughout. It’s an easy, crowd-pleasing dish that works just as well for holidays as it does for a relaxed Sunday meal.
Oven-Baked 4-Ingredient Corn and Cheese Pudding Ingredients
Main Components
- Corn kernels (canned or thawed) — 2 cups
- Shredded cheese (Cheddar or Colby Jack) — 1½ cups
- Half-and-half or whole milk — 2 cups
- Eggs — 4 large
Optional Seasoning
- Salt — ½ tsp
- Black pepper — ¼ tsp
Instructions
1. Prepare the Oven and Dish
Preheat the oven to 350°F. Lightly grease a 9-inch baking dish or a 2-quart casserole dish with butter or nonstick spray.
2. Make the Custard
In a medium bowl, whisk the eggs until slightly frothy. Add the half-and-half and whisk until smooth. Stir in the salt and pepper, if using.
3. Add Corn and Cheese
Gently fold in the corn and 1 cup of the shredded cheese, reserving the remaining ½ cup for the topping. Mix evenly so the corn is well distributed.
4. Assemble and Bake
Pour the mixture into the prepared baking dish and sprinkle the reserved cheese evenly over the top. Bake on the middle rack for 40–50 minutes, until the edges are set and lightly golden.
5. Test for Doneness
The center should jiggle slightly, and a knife inserted near the middle should come out mostly clean.
6. Rest Before Serving
Allow the pudding to rest for 10–15 minutes to finish setting and prevent excess moisture. Serve warm.
