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Cheddar Corn Pudding with Crispy Spicy Sweet Topping


  • 3/4 cup whole milk
  • 4 Tbsp unsalted butter melted and cooled
  • 2 Tbsp cornstarch
  • 6 large eggs
  • 2 cups frozen corn
  • 2 cups shredded cheddar cheese
  • 2 15-oz can cream-style corn

For the topping:

  • 1/2 loaf country bread torn into large pieces
  • 4 Tbsp unsalted butter
  • 1 1/2 tsp chili garlic sauce
  • 1 Tbsp honey
  • 2 cups corn flakes


  1. Preheat oven to 350 degrees and grease a 9x13 inch baking pan with butter.

  2. Tear large pieces of country bread into blender. Cover and pulse 3-4 times or until large breadcrumbs have formed. Transfer to a bowl and set aside.

  3. Rinse blender and then add milk, 4 Tbsp melted butter, cornstarch, and eggs into blender. Blend until completely incorporated, about 5 seconds. Add frozen corn, cheese, and cream-style corn and pulse twice to incorporate.

  4. Pour mixture into prepared baking pan and bake for 45 minutes.

  5. Meanwhile, heat 4 Tbsp butter in a large skillet over medium until the butter has turned down brown and smells nutty, about 4 minutes (watch closely as it will turn past once it starts!). Remove from heat and whisk in chili garlic sauce and honey. Pour corn flakes and breadcrumbs and toss to coat.

  6. When the casserole has 10 minutes left, remove from oven, sprinkle crunchy topping over the casserole and put back in the oven for the remaining time.

  7. Remove from oven and let cool slightly before serving. Enjoy!