Chive and Cheddar Corn Pudding is a delicious twist on corn pudding. This rich Southern staple boasts a creamy texture and the perfect balance of sweet corn and savory flavors.

What is Corn Pudding?

Corn pudding is a Southern baked dish made of whole kernel corn (and sometimes fresh, creamed, canned, or frozen corn), a binding agent, milk, and cheese. This savory pudding originated in Appalachia and has since spread to different areas. Corn pudding is easy to make, pairs well with chicken, pork, and steak, and is served either hot or cold. It also makes a great Thanksgiving side dish!

Ingredients

• Creamed corn, 14-15 ounces
• Sweet corn, about 12-15 ounces
• Shredded sharp cheddar cheese – Make it spicier with shredded pepper jack cheese, or use a smoked gouda for a smokier corn pudding.
• Evaporated milk, 12 ounces – If you do not have evaporated milk on hand, reach for whole milk, half and half, or coconut milk.
• Large eggs
• Flour
• Butter or olive oil
• Fresh chives (sub with garlic chives or green onions)
• Granulated sugar
• Salt and black pepper
• Allspice

How to Make Corn Pudding (Oven)

• Preheat oven to 350 degrees F. 
• Grease a 9 x 9 casserole pan (or baking dish) with oil. 
• Gently whisk ingredients in a large bowl and pour mixture into a casserole dish. 
• Bake the corn pudding for 45-50 minutes or until nicely browned around the edges.
• Test for doneness by placing a toothpick through the center of the pudding. If it comes out clean, the dish is done. If not, return it to the oven, cook for an additional 7-10 minutes, and re-test.
• Remove from the oven.
• Let the corn pudding rest for 15-20 minutes before serving.
• Serve and enjoy!

Chive and Cheddar Corn Pudding on the Smoker

• Prepare your smoker (or grill) for 350 degrees F.
• Use mild fruitwood for this recipe.
• Use either a large cast-iron skillet or disposable aluminum pan ( 8″ x 8 ” or 9″ x 9″) for this recipe. If using cast iron, add a little oil to the pan and set it on the smoker as it heats up.
• Combine corn pudding ingredients as instructed.
• Carefully scoop the mixture into the cast-iron skillet or aluminum pan.
• Place on the grill and close the lid.
• Cook for 30-40 minutes, or until it is brown around the edges and a toothpick comes out clean. 
• Remove the pan from the smoker, and let the corn pudding rest for 15-20 minutes. 
• Serve!

Recipe Variations

• Add crumbled bacon on top for a savory twist.
• Mix in some diced green chilies for a spicy kick.
• Sprinkle some shredded cheddar cheese on top before baking.
• Stir in some cooked, crumbled sausage or diced ham for a heartier version.

What to serve with it

• Pellet Grill Smoked Turkey
• Pellet Smoked Tri-Tip
• Smoked Chuck Roast
• Smoked Beef Plate Ribs
• Pellet Grill Pork Ribs

Print

Chive and Cheddar Corn Pudding

Corn pudding is a traditional Southern side dish frequently served with barbecued meats. A quite flavorful and versatile dish.

Course Side Dish

Cuisine American BBQ

Keyword corn pudding

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 People

Calories 221kcal

Author Sabrina Baksh

Ingredients

• 1 14-15 ounce can creamed corn
• 1 12-15 ounce can sweet corn
• 1 1/4 cups shredded sharp cheddar
• 1 can evaporated milk
• 2 large eggs, lightly beaten
• 2 tablespoons flour
• 2 tablespoons melted butter or olive oil
• 1 tablespoon chopped chives
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• few dashes of ground allspice
• 1-2 teaspoons olive oil

Instructions

• Preheat oven to 350 degrees F. Grease a 9 x 9 casserole pan with vegetable oil. Combine corn pudding ingredients in large bowl and pour into casserole dish. Bake for 45-50 minutes, until nicely browned around the edges.
• To test for doneness, simply place a toothpick through center of pudding and if it comes out clean, the dish is done. If not, return to the oven and cook for an additional 7-10 minutes and re-test.
• Once cooked through, remove from oven and let sit for 10 minutes before serving.
• You can make this recipe savory by reducing or completely omitting the sugar, and adding a little more cheese and some canned Hatch chilis, or chopped jalapeno.
• See notes below for smoked version.

Notes

• Prepare your smoker (or grill) for 350 degrees F.
• Use mild fruitwood for this recipe.
• Use either a large cast-iron skillet or disposable aluminum pan ( 8″ x 8 ” or 9″ x 9″) for this recipe. If using cast iron, add a little oil to the pan and set it on the smoker as it heats up.
• Combine corn pudding ingredients as instructed.
• Carefully scoop the mixture into the cast-iron skillet or aluminum pan.
• Place on the grill and close the lid.
• Cook for 30-40 minutes, or until it is brown around the edges and a toothpick comes out clean. 
• Remove the pan from the smoker, and let the corn pudding rest for 15-20 minutes. 
• Serve!

Nutrition

Calories: 221kcal | Carbohydrates: 23g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 59mg | Sodium: 588mg | Potassium: 207mg | Fiber: 2g | Sugar: 5g | Vitamin A: 414IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 1mg

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