Traditional Corn Pudding is an easy gluten-free casserole that is perfect for holidays like Thanksgiving and Christmas, but easy enough for a weeknight meal.
Corn Pudding Recipe
Growing up down South we had our family’s traditional dishes we had every Thanksgiving. It wasn’t until college when I started celebrating Thanksgiving with friends that I realized that different areas of the country celebrated with totally different dishes than I grew up with!
Dishes that were amazingly good, like this Traditional Corn Pudding recipe I’m sharing today.
Why I Love This Corn Pudding Recipe
I’m not sure why this dish seems to be more of a New England regional favorite, it’s delicious! Creamy corn baked with a healthy dose of cheddar cheese and topped with buttery cracker crumbs.
My mouth is watering just typing it! When I first tried this it became an instant favorite comfort food, perfect for holidays! The best thing of all? It’s incredibly easy to make and a pretty fail proof recipe!
Corn Pudding Ingredients
- half and half
- salt & pepper
- pumpkin pie spice
- Ritz crackers
- sharp cheddar cheese
How to Make Corn Pudding
This is a very easy recipe to assemble. Drain the corn and Crush crackers into coarse crumbs.
In a large mixing bowl combine egg, half and half, and spices and stir to mix. Fold in corn, cheese, half of the cracker crumbs along with 2 tablespoons of the melted butter.
Pour mixture into prepared pan and top with remaining butter and crackers. Bake 45 minutes and you’re all done!
I hope you’re enjoying the Thanksgiving recipes we’ve been sharing, here are more Thanksgiving recipes & posts we’ve shared already:
- Roast Turkey
- Best Turkey Gravy
- Sweet Potato Casserole
- Slow Cooker Sweet Potatoes with Bacon
- Pumpkin Cheesecake Pie
- 10 Thanksgiving Hacks to Save Time and Sanity!
- Thanksgiving Planner Printable
If you try this recipe please comment and rate it below, I love hearing from you!Print
Traditional Corn Pudding is a classic corn casserole recipe perfect for Thanksgiving but easy enough for weeknight dinners. Creamy corn with cheese and a buttery cracker topping.
- 5 cups corn
- 1 large egg
- 1 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon pumpkin pie spice
- 1 sleeve Ritz crackers (about 24 crackers)
- 4 tablespoons butter, melted and divided
- 3/4 cup sharp cheddar cheese
- Preheat oven to 350 degrees. Spray a 9 by 9 inch baking dish with nonstick spray.
- If corn is canned, drain. If using corn that is frozen cook first and drain.
- Crush crackers into coarse crumbs.
- In a large mixing bowl combine egg, half and half, and spices. Stir to mix.
- Fold in corn, cheese, half of cracker crumbs and 2 tablespoons of the melted butter.
- Pour mixture into prepared pan.
- In a small bowl combine remaining butter and crackers and stir to coat. Sprinkle cracker mixture over casserole.
- Bake 45 minutes or until top is golden brown and crispy. Serve immediately.
Keywords: corn pudding
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