Green Bean Casserole

This Green Bean Casserole recipe is a Thanksgiving classic made with a creamy mushroom sauce, tender green beans, and crispy fried onions.

The post Green Bean Casserole appeared first on Budget Bytes.

Green Bean Casserole is a Thanksgiving classic. That creamy mushroom sauce, tender green beans, and fried onion topping are a match made in heaven. But a lot of green bean casserole recipes use shortcuts like condensed soup, which I’ve never really been a fan of. So, of course, I had to make my own deliciously rich green bean casserole from scratch! No mushy green beans or tinny canned flavor here! …But I did make an exception for those crispy fried onions. They’re still my fav. ;)

Close up of green bean casserole from above with a spoon scooping it out.

Want more Thanksgiving classics? Check out our Thanksgiving Recipes category.

Ingredients for Green Bean Casserole

Here’s what you’ll need to make your own homemade green bean casserole (with no canned condensed soup):

  • Mushrooms: Instead of using a can of cream of mushroom soup to make the creamy base for this casserole, we’re making it from scratch! So you’ll need some mushrooms. Button mushrooms are great, but baby bellas are even better if you have them available.
  • Garlic: Garlic flavors the creamy sauce making sure every bite is delicious! I used a double-dose with both fresh garlic and garlic powder for this recipe.
  • Flour and Butter: To thicken the homemade mushroom sauce we use a simple butter and flour roux. The butter also makes sure the sauce is super rich and delicious.
  • Vegetable Broth and Milk: Combining broth and milk makes a sauce that is both flavorful and creamy. We use Better Than Bouillon to make our broth because it has tons of flavor and salt to help season the sauce.
  • Cream Cheese: Adding cream cheese to the sauce makes it extra creamy and helps stabilize it for baking so the sauce doesn’t separate or curdle.
  • Green Beans: I used frozen green beans for convenience, but you can use fresh if you prefer. If using fresh, I suggest steaming them first to make sure they cook through and are tender once the casserole is baked. I used French cut green beans because I like the way they combine with the sauce so you get a really nice bean to sauce ratio in every bite.
  • Fried Onions: Crispy fried onions add TONS of flavor and texture to this casserole. We stir them into the green beans for flavor and top the casserole with more for added crispy texture.
  • Salt and Pepper: A little salt and pepper always helps make the flavors POP. ;)

Fresh, Frozen, or Canned Green Beans?

For a really stellar green bean casserole, I suggest using either fresh or frozen green beans. Canned green beans tend to be too mushy and their flavors are a bit muddy. Frozen green beans are definitely the most convenient because they’re already prepped, chopped, and partially cooked. I prefer French-cut because they mix well with the sauce for an optimal bean-to-sauce ratio.

Fresh green beans taste amazing but do require a bit more prep. You’ll need to wash, snap off the stems, chop them, and boil or steam them before adding to the casserole. Boil or steam the green beans for 3-5 minutes just to take the raw edge off, then drain and add to the casserole.

What Else Can Be Added to Green Bean Casserole

The classic version of green bean casserole is great, but if you want to make it a little more fancy, here are some fun toppings or add-ins to make it a little different:

  • Bacon (mix in or sprinkle on top)
  • Cheddar Cheese (on top)
  • Buttered Breadcrumbs (in place of the fried onions)
  • Crushed Potato Chips (in place of the fried onions)
  • Parmesan Cheese (in the sauce or sprinkled on top)

Can It Be Made Ahead?

This Green Bean Casserole can be prepared one day ahead of time (minus the onion topping), refrigerated, then the next day you can top with the onions and bake. The baking time may be slightly longer when preparing ahead since the dish will be chilled instead of going into the oven warm.

Overhead view of baked green bean casserole in the baking dish.
Super close up overhead shot of green bean casserole being scooped out of the baking dish.
Print

Green Bean Casserole

This Green Bean Casserole recipe is a Thanksgiving classic made with a creamy mushroom sauce, tender green beans, and crispy fried onions.
Course Dinner, Side Dish
Cuisine American
Total Cost $8.85 recipe / $1.48 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 (about ¾ cup each)
Calories 303kcal

Ingredients

Instructions

  • Preheat the oven to 350ºF. Roughly chop the mushrooms into small pieces. Mince the garlic.
  • Add the olive oil to a large skillet and heat over medium. Once hot, add the mushrooms and a pinch of salt and pepper. Sauté the mushrooms until soft, then add the minced garlic and continue to sauté until the liquid in the skillet evaporates.
  • Add the butter and flour to the skillet. Stir to melt the butter and allow the butter and flour to create a paste that coats the bottom of the skillet. Continue to stir and cook over medium for one to two minutes, or until the flour begins to turn golden on the bottom of the skillet.
  • Add the vegetable broth, milk, and garlic powder to the skillet. Whisk to combine and dissolve any browned flour off of the bottom of the skillet. Allow the liquid to come up to a simmer, at which point it will thicken.
  • Add the cream cheese to the skillet and whisk over medium heat until the cream cheese has fully melted into the sauce.
  • Add the frozen green beans to the sauce and stir to combine. Continue to heat over medium, stirring occasionally, until the green beans have heated through and the sauce comes up to a gentle simmer. Let the green beans simmer for a few minutes. Give them a taste and add salt and pepper to your liking (I added about ½ tsp salt and another tsp pepper).
  • Stir ¼ cup of crispy fried onions into the green bean mixture. Pour the green beans into a 2-quart casserole dish and top with the remaining ¾ cup crispy fried onions.
  • Bake the casserole for 20-25 minutes, or until the fried onions have turned deep golden brown and the sauce is bubbling up around the edges.

See how we calculate recipe costs here.

Nutrition

Serving: 0.75cup | Calories: 303kcal | Carbohydrates: 21g | Protein: 6g | Fat: 23g | Sodium: 669mg | Fiber: 4g
Green bean casserole dished out into a bowl with a fork.

How to Make Green Bean Casserole

Cooked mushrooms in a skillet.

Preheat the oven to 350ºF. Wash 8oz. button mushrooms and roughly chop them into small pieces. Mince two cloves of garlic. Heat a large skillet over medium, add 1 Tbsp olive oil, and swirl to coat the skillet. Add the mushrooms and a pinch of salt and pepper to the skillet and sauté until the mushrooms become soft. Add the minced garlic and continue to sautè until all of the moisture in the skillet evaporates.

Butter and flour added to the skillet with the mushrooms.

Add 4 Tbsp butter and ¼ cup all-purpose flour to the skillet. Continue to sauté the mushrooms with the butter and flour until the flour begins to coat the bottom of the skillet and turn golden brown. This toasts the flour and prevents that floury flavor.

Milk and broth being poured into the skillet.

Whisk 1 cup vegetable broth, 1 cup milk, and ⅛ tsp garlic powder into the skillet, making sure to dissolve all of the flour off the bottom of the skillet as you whisk. Allow the liquid to come up to a simmer while whisking, at which point it will thicken.

Cream cheese chunks added to the sauce in the skillet.

Cut the cream cheese into chunks, add it to the sauce, and whisk until it has fully melted in.

Green beans being poured into the sauce.

Add 24oz. French-cut frozen green beans. Stir the green beans into the sauce and allow them to heat through and the sauce comes up to a gentle simmer. Allow them to simmer for 2-3 minutes. At this point, you want to taste the sauce and add more salt and pepper (I added about ½ tsp salt and ⅛ tsp pepper).

Friend onions added to the skillet.

Stir ¼ cup of crispy fried onions into the skillet.

Green bean casserole in transfered to a baking dish.

Transfer the green beans and sauce to a 2-quart casserole dish and top with ¾ cup of crispy fried onions.

Overhead view of baked green bean casserole in the baking dish.

Bake the casserole in the preheated 350ºF oven for 20-25 minutes, or until heated through and the fried onions have become golden brown.

Super close up overhead shot of green bean casserole being scooped out of the baking dish.

The post Green Bean Casserole appeared first on Budget Bytes.

Green Beans Almondine

This Green Beans Almondine recipe is so simple yet full of incredible flavor! Toasty almonds, crispy garlic, lemon zest, shallots, and chili pepper flakes bring it up a notch! Vegan.

This Green Beans Almondine recipe is so simple yet full of incredible flavor! Toasty almonds, crispy garlic, lemon zest, shallots, and chili pepper flakes bring it up a notch! Vegan.
This Green Beans Almondine recipe is so simple yet full of incredible flavor! Toasty almonds, crispy garlic, lemon zest, shallots, and chili pepper flakes bring it up a notch! Vegan.

Maple Roasted Acorn Squash

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table! From Maple Balsamic Roasted Duck to…

Read More

The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Roasted acorn squash recipe on a plate.

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table!

From Maple Balsamic Roasted Duck to Maple Pear and Ginger Pie, a little maple syrup can take any dish from good to a complex, sweet, and irresistible dish. Spooning the maple syrup mixture over top of the squash helps the squash to brown as it roasts, and the flavor seeps into each and every bite!

Follow the simple tutorial below to learn how to roast acorn squash so you can enjoy this fall treat all season long.

How to Make Maple Roasted Acorn Squash

Ingredients

Roasted acorn squash ingredients all laid out.

Process

  1. Preheat oven to 400°F. In a large mixing bowl, toss squash, oil, salt, and pepper together.
  2. Combine syrup, melted butter, and garlic in a small mixing bowl.
Acorn squash in a bowl with oil and seasoning mixed together.
Butter and maple syrup in a bowl for acorn squash.
  1. Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  2. Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
Acorn squash tossed with a maple syrup mixture.
Maple acorn squash on a baking sheet.
  1. Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture. Continue roasting for 12 to 15 minutes until fork tender and lightly caramelized.
Maple roasted acorn squash on a baking sheet.
  1. Top with fried sage, if using, and serve.
A platter of maple glazed roasted acorn squash up close.

Tips and Tricks for Perfectly Roasted Acorn Squash

If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.

Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.

Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.

Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.

Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

What to Serve with This Dish

Roasted acorn squash is a delicious cold-weather side dish for any entree, but it goes especially well with these fall and winter favorites:

Storing and Reheating Leftovers

To store leftover roasted squash, place the slices in an airtight container in the refrigerator for up to 5 days. For longer storage, remove the rind from the squash, puree, and freeze for up to 6 months.

To reheat squash from the refrigerator, Preheat the oven to 400°F, then place the squash on a foil-lined pan and bake for 7-10 minutes or until warmed through. Reheating in the oven warms the squash without making it soggy. If you’re not worried about the texture, you can always reheat it in the microwave for 30-60 seconds or until warmed through.

More Delicious Squash Recipes You Will Love

Roasted acorn squash recipe on a plate.
Roasted acorn squash recipe on a plate.
Print

Maple Roasted Acorn Squash

This Maple Roasted Acorn Squash recipe is simple, elegant, and completely delicious with its caramelized maple syrup glaze — perfect for a Thanksgiving or Holiday side dish!
Course Side Dish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 210kcal

Ingredients

  • 1 acorn squash (1 1/2 pounds) seeded, halved and sliced into 3/4" pieces
  • 2 tablespoons olive oil
  • 1/4 cup maple syrup
  • 2 tablespoons unsalted butter melted
  • 1 minced garlic clove
  • salt and pepper to taste

garnish

  • fried sage leaves, optional

Instructions

  • Preheat oven to 400°F.
  • In a large mixing bowl toss together squash, oil, salt, and pepper.
  • In a small mixing bowl combine syrup, melted butter, and garlic.
  • Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  • Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
  • Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture.
  • Continue to roast for an additional 12 to 15 minutes until fork tender and lightly caramelized.
  • Top with fried sage, if using, and serve.

Notes

Tips and Tricks for Perfectly Roasted Acorn Squash
If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.
Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.
Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.
Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.
Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

Nutrition

Calories: 210kcal | Carbohydrates: 25g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 878mg | Potassium: 421mg | Fiber: 2g | Sugar: 12g | Vitamin A: 570IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 1mg

The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Maple Roasted Acorn Squash

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table! From Maple Balsamic Roasted Duck to…

Read More

The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Roasted acorn squash recipe on a plate.

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table!

From Maple Balsamic Roasted Duck to Maple Pear and Ginger Pie, a little maple syrup can take any dish from good to a complex, sweet, and irresistible dish. Spooning the maple syrup mixture over top of the squash helps the squash to brown as it roasts, and the flavor seeps into each and every bite!

Follow the simple tutorial below to learn how to roast acorn squash so you can enjoy this fall treat all season long.

How to Make Maple Roasted Acorn Squash

Ingredients

Roasted acorn squash ingredients all laid out.

Process

  1. Preheat oven to 400°F. In a large mixing bowl, toss squash, oil, salt, and pepper together.
  2. Combine syrup, melted butter, and garlic in a small mixing bowl.
Acorn squash in a bowl with oil and seasoning mixed together.
Butter and maple syrup in a bowl for acorn squash.
  1. Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  2. Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
Acorn squash tossed with a maple syrup mixture.
Maple acorn squash on a baking sheet.
  1. Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture. Continue roasting for 12 to 15 minutes until fork tender and lightly caramelized.
Maple roasted acorn squash on a baking sheet.
  1. Top with fried sage, if using, and serve.
A platter of maple glazed roasted acorn squash up close.

Tips and Tricks for Perfectly Roasted Acorn Squash

If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.

Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.

Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.

Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.

Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

What to Serve with This Dish

Roasted acorn squash is a delicious cold-weather side dish for any entree, but it goes especially well with these fall and winter favorites:

Storing and Reheating Leftovers

To store leftover roasted squash, place the slices in an airtight container in the refrigerator for up to 5 days. For longer storage, remove the rind from the squash, puree, and freeze for up to 6 months.

To reheat squash from the refrigerator, Preheat the oven to 400°F, then place the squash on a foil-lined pan and bake for 7-10 minutes or until warmed through. Reheating in the oven warms the squash without making it soggy. If you’re not worried about the texture, you can always reheat it in the microwave for 30-60 seconds or until warmed through.

More Delicious Squash Recipes You Will Love

Roasted acorn squash recipe on a plate.
Roasted acorn squash recipe on a plate.
Print

Maple Roasted Acorn Squash

This Maple Roasted Acorn Squash recipe is simple, elegant, and completely delicious with its caramelized maple syrup glaze — perfect for a Thanksgiving or Holiday side dish!
Course Side Dish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 210kcal

Ingredients

  • 1 acorn squash (1 1/2 pounds) seeded, halved and sliced into 3/4" pieces
  • 2 tablespoons olive oil
  • 1/4 cup maple syrup
  • 2 tablespoons unsalted butter melted
  • 1 minced garlic clove
  • salt and pepper to taste

garnish

  • fried sage leaves, optional

Instructions

  • Preheat oven to 400°F.
  • In a large mixing bowl toss together squash, oil, salt, and pepper.
  • In a small mixing bowl combine syrup, melted butter, and garlic.
  • Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  • Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
  • Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture.
  • Continue to roast for an additional 12 to 15 minutes until fork tender and lightly caramelized.
  • Top with fried sage, if using, and serve.

Notes

Tips and Tricks for Perfectly Roasted Acorn Squash
If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.
Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.
Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.
Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.
Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

Nutrition

Calories: 210kcal | Carbohydrates: 25g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 878mg | Potassium: 421mg | Fiber: 2g | Sugar: 12g | Vitamin A: 570IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 1mg

The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Corn Pudding

This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.

The post Corn Pudding appeared first on Budget Bytes.

Corn pudding is a staple at southern Thanksgiving tables, but honestly, it’s a great side dish any time of year! This rich corn casserole is made with sweet corn, cornmeal, eggs, cream, and cheddar, and then baked to perfection. And even though our corn pudding recipe is made 100% from scratch (no boxed cornbread mix or canned creamed corn), it’s still incredibly easy and it will definitely leave you wanting seconds. ;)

Close up overhead view of corn pudding in the casserole dish with a wooden spoon scooping some out.

What is Corn Pudding?

Corn pudding is essentially a corn casserole made with sweet corn, cornmeal, and cheddar cheese baked into a custard made with eggs, cream (or half and half), sour cream, and seasoning. The texture is a bit like stuffing or dressing, in that it is soft, moist, and scoopable. While the ingredients may look similar to cornbread, corn pudding is far more rich and moist.

Ingredients for Corn Pudding

Here are the ingredients you’ll need for this corn pudding recipe:

  • Corn: We used frozen sweet corn for convenience, but if you happen to have an abundance of inexpensive fresh corn, you can boil it or roast it, slice it off the cob, and then add it to the casserole.
  • Half and Half: This creamy mixture is the base for the custard. If you don’t have half and half you can use a 50/50 mix of whole milk and heavy cream, or just whole milk, although that won’t be quite as rich as the half and half.
  • Eggs: Eggs combine with the half and half to create the rich custard. They firm up when baked, giving the pudding its scoopable texture.
  • Cornmeal: Cornmeal gives body and structure to the pudding, so it’s not just a milk custard, but half-way between a custard and a cornbread in texture. Use yellow cornmeal for the best color.
  • Sour Cream: Sour cream adds moisture, richness, and even more flavor to the corn pudding.
  • Cheddar Cheese: Cheese gives the pudding depth of flavor and makes it extra rich!
  • Sugar: A little bit of sweetness contrasts the savory pudding in all the right ways!
  • Seasoning: The pudding is seasoned simply with a little salt, pepper, and a dash of cayenne pepper for sparkle. It’s not enough cayenne to make it spicy, just to give the pudding some personality!

What to Serve with Corn Pudding

Corn pudding is a classic side dish served on Thanksgiving, but it’s also great the rest of the year paired with dishes like Pulled Pork, Baked Beans, or BBQ chicken. It’s a classic American comfort food that goes with any stick-to-your-ribs meal!

How to Store Leftovers

Leftover corn pudding can be stored in the refrigerator for 3-4 days (if you don’t eat it all first!). Or, once chilled in the refrigerator, you can divide it into single-serving portions and freeze for up to three months. Allow frozen corn pudding to thaw completely in the refrigerator first before reheating in the microwave. Just be careful not to overhead the corn pudding as it can cause it to get a little watery.

Side view of corn pudding in the casserole dish with some scooped out.
Overhead view of corn pudding being scooped out of the casserole dish.
Print

Corn Pudding

This homemade corn pudding recipe is made with sweet corn, cornmeal, cheddar cheese, eggs, and dairy to make a rich and cozy corn casserole.
Course Dinner, Side Dish
Cuisine American
Total Cost $6.36 recipe / $0.80 serving
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 (about ¾ cup each)
Calories 347kcal

Ingredients

  • 4 cups frozen sweet corn (thawed), divided $1.67
  • 1 cup half and half* $0.75
  • 3 large eggs $0.32
  • 1/2 cup yellow cornmeal $0.24
  • 1/2 cup sour cream $0.63
  • 1/4 cup sugar $0.09
  • 2 tsp salt $0.10
  • 1/2 tsp cayenne pepper $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 cups shredded cheddar cheese, divided $2.49

Instructions

  • Preheat the oven to 350ºF. Place 2 cups of the thawed sweet corn in a blender with the half and half, then blend until mostly smooth.
  • Add the blended corn to a large bowl with the remaining 2 cups of corn, the eggs, cornmeal, sour cream, sugar, salt, cayenne pepper, and black pepper. Whisk the ingredients together until evenly combined.
  • Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
  • Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
  • Bake the pudding for 50 minutes, or until the outer edges are golden and the center jiggles just a little when you shake the dish. Let the corn pudding cool for about 10 minutes before serving.

See how we calculate recipe costs here.

Notes

* You can use a 50/50 mix of whole milk and heavy cream, or all whole milk (although this will not be quite as rich).

Nutrition

Serving: 0.75cup | Calories: 347kcal | Carbohydrates: 33g | Protein: 14g | Fat: 19g | Sodium: 817mg | Fiber: 3g

How to Make Corn Pudding

Corn in a blender with half and half being poured in.

Preheat the oven to 350ºF. Add 2 cups of thawed frozen corn to a blender with 1 cup half and half. Blend the mixture until mostly smooth. Reserve the remaining 2 cups of thawed corn for the next step.

Other corn pudding ingredients added to the bowl with thawed corn.

Add the blended corn and half and half to a large bowl with the remaining 2 cups of corn, 3 large eggs, ½ cup yellow cornmeal, ¼ cup sugar, ½ cup sour cream, 2 tsp salt, ½ tsp cayenne pepper, and ¼ tsp black pepper. Whisk these ingredients together until evenly combined.

Cheddar cheese being folded into the corn pudding batter.

Fold 1 cup shredded cheddar cheese into the corn pudding batter.

Cheddar cheese being sprinkled over top of the corn pudding in the casserole dish.

Pour the corn pudding mixture into a greased 2 quart casserole dish, then top with another 1 cup of shredded cheddar cheese.

Baked corn pudding in the casserole dish.

Bake the corn pudding in the preheated 350ºF oven for 50 minutes or until the outer edges are golden and the center only slightly jiggles when you shake the casserole dish. Allow the casserole to cool for 10 minutes after removing from the oven, then serve.

Overhead view of corn pudding being scooped out of the casserole dish with ingredients on the sides.

The post Corn Pudding appeared first on Budget Bytes.

Glazed Carrots

This simple Glazed Carrots recipe is a delightful addition to any meal, tender and succulent with just the right balance of sweet and tangy. Special enough for the holiday table and easy enough for weeknight dinners. Vegan-adaptable.

This simple Glazed Carrots recipe is a delightful addition to any meal, tender and succulent with just the right balance of sweet and tangy. Special enough for the holiday table and easy enough for weeknight dinners. Vegan-adaptable.
This simple Glazed Carrots recipe is a delightful addition to any meal, tender and succulent with just the right balance of sweet and tangy. Special enough for the holiday table and easy enough for weeknight dinners. Vegan-adaptable.

Pumpkin Curry

This creamy Pumpkin Curry recipe is bursting with vibrant Thai flavor! Made with fresh pumpkin, your choice protein in fragrant red curry coconut sauce. Gluten-free, dairy-free, and great for meal prep!

Creamy Pumpkin Curry is full of delicious Thai flavors that can be made with tofu, chicken or shrimp. Gluten-free, dairy-free, and great for meal prep!
This creamy Pumpkin Curry recipe is bursting with vibrant Thai flavor! Made with fresh pumpkin, your choice protein in fragrant red curry coconut sauce. Gluten-free, dairy-free, and great for meal prep!

Taco Soup

Taco soup is a hardy, flavorful, and versatile one-pot dish packed with healthy ingredients, perfect for a comforting and satisfying meal. Vegetarian adaptable and gluten-free.

Taco soup is a hardy, flavorful, and versatile one-pot dish packed with healthy ingredients, perfect for a comforting and satisfying meal. Vegetarian adaptable and gluten-free.
Taco soup is a hardy, flavorful, and versatile one-pot dish packed with healthy ingredients, perfect for a comforting and satisfying meal. Vegetarian adaptable and gluten-free.

Eggplant Parmesan

This Eggplant Parmesan recipe is made with layers of lightly breaded baked eggplant, flavorful marinara sauce, parmesan cheese and melty mozzarella. Robust and flavorful, this classic Italian dish is one your whole family will love.

This Eggplant Parmesan recipe is made with layers of lightly breaded baked eggplant, flavorful marinara sauce, parmesan cheese and melty mozzarella. Robust and flavorful, this classic Italian dish is one your whole family will love.
This Eggplant Parmesan recipe is made with layers of lightly breaded baked eggplant, flavorful marinara sauce, parmesan cheese and melty mozzarella. Robust and flavorful, this classic Italian dish is one your whole family will love.

Stuffed Spaghetti Squash

A delicious vegetarian recipe for Stuffed Spaghetti Squash with a Mexican twist. Black beans, corn, bell pepper, onion and cilantro, enchilada sauce and melty cheese give this spaghetti squash recipe the best flavor. Low-carb and vegan-adaptable!

A delicious vegetarian recipe for Stuffed Spaghetti Squash with a Mexican twist. Black beans, corn, bell pepper, onion and cilantro, enchilada sauce and melty cheese give this spaghetti squash recipe the best flavor! Vegan-adaptable!
A delicious vegetarian recipe for Stuffed Spaghetti Squash with a Mexican twist. Black beans, corn, bell pepper, onion and cilantro, enchilada sauce and melty cheese give this spaghetti squash recipe the best flavor. Low-carb and vegan-adaptable!