The Classic holiday side dish of creamy baked corn pudding is taken to the next level with sharp cheddar. Corn, milk, eggs and cream cheese are baked into a classic corn pudding with the addition of sharp cheddar in the mix. An additional layer of sharp cheddar is baked on top to make a deliciously melty layer.
Preheat oven to 350 degrees. Butter a 9x13-inch casserole dish.
In a large bowl, mix cream cheese with a wooden spoon or an electric mixer until smooth and softened. Add eggs and melted butter and stir until combined. Add corn muffin mix and stir until the mixture resembles a thick batter. Fold in both cans of corn, the shredded cheddar, the onion, and the garlic until evenly dispersed.
Add sugar, nutmeg, pepper, thyme, rosemary, and salt to the batter, and stir to combine. Pour the batter into the prepared casserole dish and bake for 45 minutes, until the edges are slightly browned, the top is slightly puffy, and the center is set. Let rest 10 minutes before serving warm.
Tip: You can use a corn muffin box mix instead of making your own cornbread mix to save time.
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Meet the chef
Dan Pelosi
New York Times bestselling author Dan Pelosi is the Italian meatball-making-meatballs behind GrossyPelosi, the popular Instagram favorite for all things comfort and food. He is your best friend in the kitchen — actually, he’s family. Approachable and tasty, Dan’s recipes are meant to be shared with the ones you love.
Dan’s first cookbook, Let’s Eat, is available now! He hosts The Secret Sauce for Food52 and appears regularly on Good Morning America. He splits his time between Brooklyn, NY and Upstate New York, but you can find him online at @grossypelosi.
