Ham and Cheddar Corn Pudding Casserole Tips, FAQ & printable recipe

Tips for success

For a slightly crispier top, you can place the casserole under the broiler for the last 60 seconds of baking.

Keep a very close eye on it during this process, as the cheese can go from perfectly golden to burnt in a matter of moments. This extra step adds a nice textural contrast to the soft, creamy interior of the pudding.

If you find that the edges of the casserole are browning faster than the center, you can loosely tent the dish with aluminum foil for the first 20 minutes of baking.

This allows the heat to penetrate the center of the corn pudding without overcooking or burning the edges, ensuring a uniform bake from the center to the sides of the dish.

Variations

• Spicy Corn Pudding: Add a tablespoon of diced jalapeños or a teaspoon of red pepper flakes to the corn muffin batter for a subtle kick that pairs perfectly with the sweet corn and sharp cheddar cheese.
• Herb-Infused Casserole: Fold a tablespoon of finely chopped fresh chives or parsley into the batter before pouring it over the ham and corn to introduce a fresh, aromatic element to the dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze for up to 1 month in a freezer-safe, airtight container; thaw in the refrigerator overnight.

Reheat

Reheat individual portions in the microwave or in a 350°F oven until warmed through.

Allow any leftover casserole to cool completely to room temperature before covering it tightly with plastic wrap or transferring it to an airtight container.

It is best to store it in the back of the refrigerator where the temperature remains the most consistent, which helps maintain the quality of the corn pudding for up to three days after the initial preparation.

You can assemble the base layer of ham and corn ahead of time, but it is best to add the batter and cheese just before baking. If you prepare the batter in advance, it may lose its lift, resulting in a denser final product. For the best texture, keep the components separate until you are ready to put the dish into the oven.

Serving ideas

Serve this casserole warm, ideally accompanied by a crisp green salad with a bright vinaigrette to cut through the richness of the corn and cheese. The contrast between the warm, savory pudding and the cool, acidic greens creates a balanced dining experience that highlights the flavors of the ham and sweet corn effectively.

This dish also works beautifully as a hearty side accompaniment to roasted meats or grilled vegetables. Because it is quite substantial, a smaller portion size is often sufficient, making it a versatile addition to a larger spread.

Ensure you use a sturdy serving spoon to lift the pudding carefully from the dish, preserving the layers.

Frequently asked questions

Recipe card

Ham and Cheddar Corn Pudding Casserole

Prep 10 minCook 40 minRest 5 minTotal 55 minServes 6

Ingredients

• 2 cups diced cooked ham
• 1 cup yellow sweet corn kernels
• 2 cups corn muffin batter
• 1 cup shredded cheddar cheese

Instructions

1. Arrange the diced cooked ham and yellow sweet corn kernels evenly across the bottom of a 9x13 inch ceramic baking dish. Ensure the layer is uniform to provide a balanced bite in every serving.
2. Pour the corn muffin batter directly over the ham and corn mixture, spreading it gently with a spatula so it covers the base completely. Sprinkle the shredded cheddar cheese evenly over the top of the batter.
3. Place the dish into an oven preheated to 375°F (190°C). Bake for approximately 35 to 40 minutes, or until the edges are bubbling and the top is golden brown. Remove from the oven and allow to rest for 5 minutes before serving.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

320

Protein

12.5 g

Carbohydrates

28 g

Fat

18 g

Fiber

2 g

Sugar

8 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.