Easy Corn Pudding Casserole

Easy Corn Pudding Casserole
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Prep Time

< 15 minutes


Total Time

< 45 minutes

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Fork and knife



Per Serving


½ cup (1 stick) plus 2 tablespoons butter, divided

½ cup chopped onion

½ cup panko bread crumbs

½ cup freshly grated Parmesan cheese, divided

4 cups frozen corn kernels (about 24 ounces), thawed and divided

6 large eggs

1 package (8 ounces) cream cheese, softened

½ cup whole milk

¼ cup all-purpose flour

2 tablespoons yellow cornmeal

2 tablespoons sugar

2 teaspoons baking powder

¾ teaspoon salt

2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme

Fresh thyme (optional)


  • 1.
    Preheat oven to 375°F. Lightly grease shallow 1½-quart baking dish.
  • 2.
    Melt ½ cup butter over medium heat in medium skillet. Add onion; cook, stirring frequently 3 to 4 minutes or until tender. Remove from skillet; let cool slightly.
  • 3.
    In same skillet, melt remaining 2 tablespoons butter over low heat. Transfer to small bowl. Stir in panko and ¼ cup Parmesan cheese. Set aside.
  • 4.
    Pulse half of corn in work bowl of food processor until coarsely chopped. Add eggs, cream cheese and milk; pulse 3 to 4 times. Add flour, cornmeal, sugar, baking powder and salt; pulse 3 to 4 times. Add onion mixture, thyme and remaining ¼ cup Parmesan cheese; pulse 2 to 3 minutes. Stir in remaining half of corn. Transfer to prepared baking dish. Sprinkle with panko mixture.
  • 5.
    Bake 35 to 40 minutes or until golden brown and center is set. Let stand 20 minutes before serving. Garnish with additional fresh thyme.
  • 6.
    Prep Tip: This recipe may also be prepared in a blender instead of a food processor. Gather the same ingredients, blend and proceed as directed.

Nutrition Facts

Per Serving

Total Fat29g
Trans Fat.5g
Saturated Fat16g
Dietary Fiber2g