Parmesan Corn Pudding Casserole

Parmesan Corn Pudding Casserole, corn pudding, corn casserole, recipe, side dish, holiday, entertaining, shallot, scallion, I’m grappling a little bit trying to hang on to summer.

I’m grappling a little bit trying to hang on to life as is used to be.

I’m grappling a little bit trying to keep my kids young.

I’m grappling a little bit trying to keep the house clean and catch up on doctor’s appointments and gather the last few errant school supplies.

I’m grappling a little bit to re-vamp our “junk food” into only mildly-junky health food.

I’m grappling a little bit to find the just right ways to love my loved ones.

And honestly, I’m grappling a little bit to write about something light and fluffy.

But I will. Today I will keep it light and fluffy.

The writing anyway . . . .

Let’s be seasonal and eat summer for another week or two before food catches up with calendar dates.

This dish is rich and warm and cheesy. . . not so heavy though.

It’s corn pudding – or corn casserole. Whatever title floats your boat.

And yes, it’s commonly found on holiday tables – Thanksgiving and Christmas spreads.

But it’s August.

August = still summer.

So sweet, summer corn in a hot cheesy outfit seems like an ideal seasonal segue.

And, if we’re eating summer, why bother dominating our corn pudding with a big slab of meat?

Keep it light (as in summery. . . ) and just eat it with a salad. Corn deserves to be the main attraction now and then.

Save the side dish bit for November, at which time Mr. C. Casserole will be pleased to play a supporting role.Corn Pudding, Corn Casserole, Parmesan, Shallot, Scallion, Holiday, Entertaining, summer sides

I’d be lying if I tried to tell you that you’re going to be able to cut your corn pudding into nice firm wedges like the photo above.

When it comes out of the oven on the first go-round, it’s going to be piping hot and you’ll have to spoon it out. It’ll be a lot more like mashed potatoes than a wedge of quiche.

As it cools, it will firm up, and if you make it ahead and then re-heat it just till warm? Then you will get your neat and tidy little wedges.

And, if you’re really into this summer thing, dress it all fancy-like with some fresh herbs and cold, minced red onion.

Enjoy with a cool, crisp summer beverage of choice.

Parmesan Corn Pudding Casserole

Total Time: 1 hour, 10 minutes

Yield: 16

This pudding is warm, creamy and comforting. Using corn right off the cob makes it ideal for a late summer dish, but frozen corn would work well too for cooler seasons and for time saving purposes.


  • 1 tablespoon olive oil
  • 4 cups fresh corn (thawed frozen corn would work too)
  • 1/2 medium sized red onion, small diced (about 1 cup)
  • 1 cup reduced-fat sour cream
  • 1/4 cup 2% milk
  • 1 cup shredded parmesan cheese
  • 2 tablespoons butter
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • sliced green onion or other herbs and minced red onion for garnish, if desired


Preheat oven to 350 degrees F.

Heat olive oil over medium heat in a medium sized, oven-safe skillet.

Add onion to heated oil and cook till translucent.

Add in corn, plus 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground pepper.

Cook until corn is tender, but not soft.

Remove from heat.

Add half the corn/onion mixture to the bowl of a food processor.

Pulse to puree.

Add sour cream, milk, parmesan, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Pulse to mix together well.

While processor is running, add in the beaten eggs throught the food spout.

Add in flour and mix well.

Pour pureed mixture back into skillet with the remaing corn and onion mixture.

Fold together with a spatula.

Place skillet in oven and bake for 50 minutes, or until top is golden and center is set.

Allow to cool for 5-10 minutes before serving.

Store leftovers in fridge for up to three days.


Sara | Home is Where The Cookies Are

7 thoughts on “Parmesan Corn Pudding Casserole

  1. I’m grappling with how the hell you bake so often.

    I’m grappling with motivating to start dinner and wrap my mind around the fact that it is a school night.

    I’m grappling with the same post summer switch to fall blues I go through every year.

    On a lighter note: yummy! And I didn’t spot a little Pears Buns in this shot hiding anywhere. Where is he? Eaten?


    • Poor Pear Buns is gone. 🙁
      May he RIP.
      Baking just makes me feel good, that’s all. Thanks for sharing all your grapples too. 🙂

  2. This post reminds me of tomato soup… So wintery, but tomatoes are a right-now food. So perfect!

    I love this idea, too. Sounds so perfect for a light summer lunch! Cheers!

    • I know – I’m trying to trick my mind not to notice how hot and humid it is outside still. I WANT fall food. In fact, I think I remember there might be some tasty European dishes showing up on 10th Kitchen sometime soon??? Well, we’ve got a few months to go, I guess. Don’t mean to rush you!

  3. This sounds gooooood. It’s currently beastly hot here, but I’m sitting in an air conditioned room and can trick myself into thinking it’s nearing fall and totally time for warm supper dishes. I’ve never even had corn pudding, but I think this is the year that needs to change!

  4. Pingback: Vegan and vegetarian delicious dishes | Recipes Home

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