Three Cheese Corn Pudding

Three Cheese Corn Pudding has a wonderful custard texture with lots of cheese flavor from a combination of sharp cheddar cheese, Pepper Jack, and Parmesan cheese. This rich creamy casserole side is great to serve anytime of year.

I like to add a little sugar to bring out the sweetness of the corn. A good corn pudding should be on the sweet side, but the amount of the cheese in this recipe really ups the savoriness of it. Such a delicious combination!

With 6 eggs, 2 cups of cream, 1/2 cup butter, plus all the cheese, this is a really indulgent corn pudding and a small serving goes a long way. Leftovers reheat well.

Over 2 cups of cheese get added which is enough to complement the flavor of the corn, but not overwhelm it. I use a combination of sharp cheddar cheese, Pepper Jack cheese, and Parmesan. Use Monterey Jack cheese instead of Pepper Jack cheese if you don’t want any heat.

If you want more heat, add a pinch of crushed red pepper flakes.

Three Cheese Corn Pudding works well with any type of corn. Use either fresh cooked corn, frozen corn, or canned corn.

We have lots of recipes for corn puddings and corn casseroles because you can never have too many.

Here are some others to try:

• Crock Pot Corn Casserole
• Cheddar Corn Casserole
• Cheesy Jalapeno Corn Casserole
• 12 Bones Corn Pudding
• Roasted Corn Salsa

Watch the short video below to see how easy this recipe is to make.

Recipe adapted from Southern Living