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–+ servings
Dinner, Lunch, Main Course, Sides

Corn Pudding

5 from 2 votes
Corn Pudding is a crowd-pleaser. Light, moist and fluffy, this healthier corn pudding casserole recipe is so easy to prepare. Enjoy warm as a comforting side dish or make it a meal.
55 minTotal
6servings
Corn Pudding Recipe
Balanced 292 kcal
Protein 11% 8g
Carbs 46% 35g
Fat 43% 14g
Print Recipe 6
Ingredients Steps Nutrition
  • 3 large eggs
  • ½ cup Greek yogurt full fat and plain, replace with sour cream
  • ⅓ cup butter melted
  • 3 tbsp maple syrup or honey, more to taste
  • ¼ cup cornmeal or all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt adjust to taste
  • 15 oz whole kernel corn 1 can, drained
  • 15 oz cream-style corn 1 can, drained
Metric - US Customary
  • Preheat your oven to 350°F (175°C) and grease a baking dish (9x9 inches ) with cooking spray or olive oil.
  • In a large mixing bowl, beat eggs with Greek yogurt, melted butter and maple syrup. Whisk all wet ingredients together until smooth and creamy.
  • Gradually stir in cornmeal (or all-purpose flour), baking powder and salt. Mix until all dry ingredients have fully incorporated into the wet mixture.
  • Add whole kernel corn and cream-style corn to the mixture, then stir until well combined.
  • Pour the corn pudding mixture into the prepared baking dish, spreading it evenly.
  • Bake in hot oven for 40 to 50 minutes, or until the corn pudding is set and the top is lightly golden brown. Let cool for a few minutes before serving. Enjoy warm as a side dish or as a meal.
292 kcal
Protein 11% 8g
Carbs 46% 35g
Fat 43% 14g

Per serving, estimated automatically, not a substitute for professional dietary advice.