Rating: 4 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Corn Pudding Casserole is the ultimate side dish to serve at any weeknight dinner or as at a holiday meal. To cut stress the day of, prepare this corn casserole up to 24 hours in advance of when you plan to serve and bake while you complete your entree.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

30 mins
50 mins
80 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease a 3-quart rectangular or oval baking dish; set aside. In a small bowl cover tomatoes with boiling water. Let stand for 15 minutes; drain. Chop tomatoes; set aside.

  • Meanwhile, in a large skillet cook and stir onion and garlic in the 2 tablespoons hot butter over medium heat about 4 minutes or until tender. Add zucchini; cook and stir for 2 minutes more. Stir in corn and chopped tomatoes; set aside.

  • In a large bowl whisk together eggs and milk. Gradually whisk in cornmeal. Whisk in ricotta cheese, Italian seasoning, salt, and pepper. Stir in the corn mixture and Parmesan cheese. Carefully pour into prepared baking dish (dish will be full).

  • Bake for 20 minutes. Meanwhile, in a small bowl toss together panko and the 1 tablespoon melted butter. Sprinkle over top of corn mixture. Bake about 30 minutes more or until the top is brown and a knife inserted into the center comes out clean. If desired, garnish with parsley.

Make-Ahead Directions:

Prepare as directed, except do not preheat oven and cool zucchini mixture to room temperature after Step 2. Once cool, continue with Step 3 and pour mixture into prepared baking dish. Cover tightly with foil; chill for up to 24 hours. Stir corn mixture before baking. Bake and top as directed in Step 4.

Nutrition Facts

279 calories; fat 14g; cholesterol 142mg; saturated fat 8g; carbohydrates 24g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 6g; protein 15g; vitamin a 583.1IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 40.3mcg; vitamin b12 0.9mcg; sodium 455mg; potassium 339mg; calcium 252.4mg; iron 1.3mg.