By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 12
189 cal · 50 min
Creamy Corn Pudding with Crispy Onions and Herbs
Recipe GLPRdb181b8878689d
A comforting side dish featuring sweet corn in a rich, creamy base with crispy fried onions and fresh herbs. The combination of whole kernel and cream-style corn creates a custard-like texture, while the onion topping adds a satisfying crunch. Perfect alongside roasted meats, poultry, or as part of a holiday spread.
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Ingredients
1 tablespoon baking powder
1 (15-ounce) can cream-style corn, undrained
1 (15-ounce) can whole kernel corn, drained
1 large egg
½ cup fresh chopped parsley or mixed fresh herbs
½ cup light sour cream
½ cup Greek yogurt, plain
2 tablespoons vegetable oil
1½ cups crispy fried onions
1 teaspoon salt
½ cup salted butter, melted
3 tablespoons sugar
Directions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
In a large mixing bowl, combine baking powder, salt, and sugar. Drizzle in the vegetable oil and use a fork to blend until the mixture becomes uniform with no dry pockets.
In a separate bowl, whisk together the melted butter, sour cream, Greek yogurt, and egg until the mixture is smooth and well combined.
Add the cream-style corn and drained whole kernel corn to the wet ingredients and stir gently. Fold in the dry ingredient mixture just until combined—do not overmix.
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 30 minutes until the top is light golden and a toothpick inserted near the center comes out clean or with moist crumbs.
Remove the pudding from the oven. Distribute the crispy fried onions evenly over the top. Return to the oven for 5 minutes until the onions are warmed through and the top is set.
Remove from oven and let rest for 10 minutes to allow the pudding to firm up slightly.
Just before serving, sprinkle the fresh chopped herbs generously over the top. Serve warm as a side dish.
Comments
This is a straightforward casserole that will run you $12–15 for twelve servings, around $1–1.25 per serving, driven mainly by eggs and butter but held down by economy corn and dairy staples available everywhere at Harris Teeter, Food Lion, Kroger, and Walmart. The stated 50 minutes is honest for a baked side dish, though active prep time is closer to 15 minutes, and this reheats well as a next-day vegetable dish. It's a solid Southern-leaning comfort side for a large family dinner or potluck, nothing fussy, though it doesn't lean into North Carolina's excellent fresh sweet corn season or collard tradition, making it feel a touch generic even though the ingredients are all local-chain basics with zero special trips required.
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