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 classic Southern side that falls somewhere between a savory custard and a hearty casserole. A higher ratio of eggs to dairy gives it a light, airy “pudding” texture, while the corn adds sweet, popping bursts in every bite. Perfect for holidays or a simple Sunday dinner, it’s effortless and crowd-pleasing.
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. Prep & Grease
Preheat oven to 350°F. Lightly grease a 9-inch baking dish or 2-quart casserole dish with butter or nonstick spray.
2. Whisk the Custard
In a medium bowl, whisk eggs until slightly frothy. Add half-and-half and whisk again until smooth. Stir in salt and pepper if using.
3. Combine Corn & Cheese
Fold in corn and 1 cup of shredded cheese, reserving ½ cup for topping. Mix evenly so corn doesn’t sink.
4. Top & Bake
Pour mixture into prepared dish. Sprinkle reserved cheese on top. Bake 40–50 minutes on the middle rack until edges are firm and golden.
5. Check Doneness
Center should have a slight wobble; a knife inserted near the middle should come out mostly clean.
6. Rest Before Serving
Let pudding sit 10–15 minutes to finish setting and prevent it from being runny. Serve warm.
