This corn pudding casserole is creamy, cheesy, and full of sweet corn flavor. Special enough for the holidays but easy enough for any night, it’s ready in under an hour and always a crowd-pleaser.
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Why You’ll Love This Creamed Corn Casserole Recipe
I’ll be honest, I didn’t grow up with corn casserole on the table. For us, corn usually meant a bag of frozen kernels with salt and pepper or corn on the cob slathered with butter. But once I started hosting holidays, I wanted to change things up with something a little more special. I thought about going the Jiffy cornbread route since that’s such a common base, and I even had a stack of mixes waiting in my pantry.
But I knew I wanted something creamier and not bread-like. That’s how this version came about, and I couldn’t be happier with the result! It’s easy, full of flavor, and the combination of smoky bacon, creamy sauce, and buttery cracker topping makes it the kind of dish people ask for again and again. Here’s what sets this easy corn pudding recipe apart:
- Simple to make, but holiday-worthy
- Creamy filling without being too heavy
- Sweet corn flavor in every bite
- Buttery cracker topping adds crunch
- Smoky, salty richness from bacon
Ingredient Information And Substitutions
- Corn- Frozen corn that’s been thawed is the easiest option, but you can use fresh or well-drained canned corn as well.
- Bacon- Brings smokiness and crunch. Ham or pancetta are good substitutes.
- Onion- Adds savory depth. Shallots also work.
- Cream cheese- Melts into the sauce for richness. Let it come to room temperature on the counter first.
- Cheddar cheese- Sharp cheddar adds bold, savory flavor. Monterey Jack or Colby are good substitutes.
- Milk- Whole milk makes it creamy, but 2% works too.
- Ritz crackers- The buttery crunch is perfect here. Panko breadcrumbs can be used instead.
- Seasonings- Seasoned salt and cayenne bring balance and a little heat. Add paprika or garlic powder for extra flavor.
How To Make Creamed Corn Casserole
Step 1- Prep the dish. and cook the bacon.
Heat oven to 350 degrees F, grease a 9x9-inch pan (or similar), and set aside.
In a large skillet over medium heat, fry the bacon until crisp. Remove and crumble, leaving the drippings in the pan.
Step 2- Sauté the onion and start the base.
Add the diced onion to the skillet and cook until soft, about 3-5 minutes. Stir in the flour and cook for 1 minute.
Step 4- Make it creamy.
Add milk, corn, cream cheese, seasoned salt, and cayenne. Stir often until smooth and the cream cheese has melted.
Step 5- Mix in flavor.
Stir in 1 cup crushed Ritz crackers, ½ cup cheddar, and most of the crumbled bacon until everything is well combined.
Step 6- Assemble and bake.
Spread the mixture into the prepared pan. Top with remaining cheese, crackers, and bacon. Bake 30 minutes, until hot and bubbly. Serve right away.
Frequently Asked Questions
Not exactly. Corn pudding tends to be creamier and spoonable, while corn casserole usually has more texture. This version is a little in between: creamy, cheesy, and hearty.
Yes! Assemble it up to a day in advance, then bake before serving. Just add a few extra minutes to the cook time.
Nope, leave it uncovered so the topping gets golden and crisp.
Tips For Making Corn Pudding Without Jiffy
- Cook the bacon over medium heat so it crisps up without burning. High heat can burn the bacon and drippings.
- Be sure to thaw the frozen corn before adding it to the pan. I usually let the bags sit in the fridge overnight, but running them under cool water works in a pinch.
- Crush the Ritz crackers right in the sleeve. Less mess and no extra dishes.
- Save some of the crumbled bacon for the topping. I like to mix most of it into the casserole and scatter the rest on top for crunch.
- Don’t be afraid to play with flavor! Extra cayenne adds heat, or swap in sharp white cheddar for more punch. It may not be traditional, but it’s the best corn pudding recipe I’ve tried.
- Ingredients to prep ahead- You can fry and crumble the bacon, chop the onion, and thaw the corn.
- Leftovers and storage- Keep covered in the fridge for up to 4 days. Reheat in the oven to keep the topping crispy. Freezing isn’t recommended.
What To Serve With This Easy Recipe For Corn Pudding
This dish fits right in on any holiday table, but it’s also great for weeknight dinners when you're craving some comfort food. Pair it with:
- Smoked Bone In Turkey Breast
- Crispy Fried Potatoes
- Honey Soy Glazed Carrots and Parsnips
- Cherry Cheese Pie
Other Side Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Corn Pudding Casserole
Equipment
Ingredients
- Cooking spray
- 8 slices bacon
- 1 cup onion, finely diced
- 2 Tablespoons flour
- ½ cup whole milk
- 16 ounces frozen corn, thawed
- 4 ounces cream cheese, cut into cubes
- 1 teaspoon seasoned salt
- ⅛ teaspoon cayenne pepper (or more if you want it spicy)
- 1 ¾ cups Ritz crackers, crushed and divided (basically 1 and ½ sleeves of Ritz crackers)
- 1 cup shredded cheddar cheese, divided
Instructions
- Preheat the oven to 350 degrees F and grease a 9" x 9" (or similar size pan) with cooking spray and set aside.
- Over medium heat in a large sauté pan, fry 8 slices of bacon. Remove the bacon from the pan once crisp and leave all the bacon grease in the pan.
- Add diced onion to the pan and sauté until soft, about 3-5 minutes.
- Add flour and stir until there are no lumps. Cook for 1 minute.
- Add milk, corn, cream cheese, seasoned salt and cayenne pepper and stir frequently until the cream cheese has melted and everything is well combined.
- Add 1 cup crushed Ritz crackers, ½ cup shredded cheddar and crumble in 6 slices of the bacon. Stir until well combined.
- Pour into the greased pan and spread into an even layer.
- Top this with remaining shredded cheddar, remaining crushed Ritz crackers and crumble on remaining bacon.
- Bake uncovered for 30 minutes or until hot and bubbly. Serve immediately.
Video
Notes
- Cook the bacon over medium heat so it crisps up without burning. High heat can burn the bacon and drippings.
- Be sure to thaw the frozen corn before adding it to the pan. I usually let the bags sit in the fridge overnight, but running them under cool water works in a pinch.
- Crush the Ritz crackers right in the sleeve. Less mess and no extra dishes.
- Save some of the crumbled bacon for the topping. I like to mix most of it into the casserole and scatter the rest on top for crunch.
- Don’t be afraid to play with flavor! Extra cayenne adds heat, or swap in sharp white cheddar for more punch. It may not be traditional, but it’s the best corn pudding recipe I’ve tried.
- Ingredients to prep ahead- You can fry and crumble the bacon, chop the onion, and thaw the corn.
- Leftovers and storage- Keep covered in the fridge for up to 4 days. Reheat in the oven to keep the topping crispy. Freezing isn’t recommended.
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