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.
