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Cheesy Corn Pudding Squares are the perfect snack to satisfy your cravings for something warm, cheesy, and utterly comforting. These golden-brown squares have a slightly crispy top and a soft, airy interior that makes them irresistible. They’re easy to whip up and are sure to be a crowd-pleaser at your next gathering or as a delightful treat for yourself.
Why You’ll Love This Recipe
These Cheesy Corn Pudding Squares are not only delicious but also incredibly simple to make. They boast a delightful combination of flavors and textures that will have everyone coming back for seconds.
- Quick and Easy: Perfect for busy weeknights or last-minute gatherings.
- Crowd-Pleasing: Great for parties, potlucks, or family dinners.
- Versatile: Enjoy them as a snack, side dish, or even a light meal.
- Cheesy Goodness: Who can resist the comfort of melted cheese?
Ingredients
- 1 cup cornmeal
- 1 cup milk
- 3 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup unsalted butter, melted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sweet corn (fresh, frozen, or canned)
How to Make Cheesy Corn Pudding Squares
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the cornmeal, baking powder, and salt. Mix well to combine.
- In another bowl, whisk together the eggs and milk until well combined.
- Add the melted butter to the egg and milk mixture, then stir in the sweet corn.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the shredded cheddar cheese, ensuring it’s evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for a few minutes before slicing into squares.
Tips for the Best Results
- For extra flavor, consider adding chopped green onions, jalapeños, or cooked bacon to the batter.
- Ensure your butter is melted but not too hot to prevent scrambling the eggs when added.
- Let the squares cool slightly before cutting to maintain their shape.
Easy Variations
- Swap out cheddar for pepper jack cheese for a spicy kick.
- Add diced bell peppers or zucchini for a veggie boost.
- Use buttermilk instead of regular milk for a richer flavor.
What to Serve With It
- A fresh garden salad for a light meal.
- Homemade salsa or guacamole for dipping.
- Creamy soup, like tomato or corn chowder, for a comforting duo.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) until heated through.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield/Servings: 9 squares
Ingredients:
- 1 cup cornmeal
- 1 cup milk
- 3 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup unsalted butter, melted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sweet corn (fresh, frozen, or canned)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Combine cornmeal, baking powder, and salt in a bowl.
- In another bowl, whisk eggs and milk together.
- Add melted butter and sweet corn to the egg mixture.
- Mix wet and dry ingredients until just combined.
- Fold in shredded cheddar cheese.
- Pour batter into the baking dish and smooth the top.
- Bake for 25-30 minutes until golden brown.
- Cool slightly before slicing into squares.
Notes: Customize with your favorite add-ins for a unique twist!
