Amish Super Star: Oven-Baked 4-Ingredient Corn and Cheese Pudding

“Just four simple ingredients, no fancy steps, and it disappears every single time.”

This Oven-Baked 4-Ingredient Corn and Cheese Pudding is one of those humble, old-fashioned recipes that quietly steals the spotlight. Known in many Amish and Southern kitchens as a dependable potluck favorite, this dish lives in that perfect middle ground between a savory custard and a comforting casserole. It’s soft, lightly fluffy, rich without being heavy, and filled with sweet bursts of corn in every bite.

Whether you’re feeding a holiday crowd, bringing a dish to church supper, or just want something warm and cozy alongside Sunday dinner, this recipe delivers every single time. No flour. No complicated steps. No mixer. Just whisk, fold, bake, and watch it vanish.

Why This Recipe Is a True Classic

Some recipes endure because they’re flashy. Others endure because they’re reliable, forgiving, and deeply comforting. This corn and cheese pudding belongs firmly in the second category.

It has been passed around kitchens for generations because:

• It uses everyday ingredients most people already have
• It doesn’t require exact measurements or special tools
• It scales easily for large gatherings
• It pairs beautifully with almost any main dish
• It tastes even better after a short rest

In Amish and rural Southern cooking, dishes like this are prized because they stretch simple pantry items into something that feeds many and feels special without being fussy.

The Magic of a “Pudding” Texture

Despite the name, this dish isn’t sweet like dessert pudding. In traditional cooking, the word “pudding” often refers to a soft, spoonable baked dish—something between a custard and a soufflé.

This recipe achieves that texture through a higher ratio of eggs to dairy, which allows the mixture to:

• Set gently without becoming dense
• Stay moist and airy instead of dry
• Hold its shape while still feeling light

The result is a sliceable but tender dish that can be served by the spoon or cut into squares.

Only 4 Main Ingredients (Plus Optional Seasoning)

One of the reasons this dish is so beloved is its simplicity. You truly only need four ingredients to make it shine.

Main Components

Optional Seasoning

• ½ teaspoon salt
• ¼ teaspoon black pepper

That’s it. No flour, no cornstarch, no baking powder. The eggs do all the work.

Choosing the Best Ingredients

Corn

You can use:

• Canned corn (well drained)
• Frozen corn (thawed and patted dry)
• Fresh corn cut from the cob (lightly blanched)

Each option works beautifully. Canned corn offers convenience, while fresh corn adds a slightly firmer bite.

Cheese

Sharp cheddar brings bold flavor, while Colby Jack adds creaminess. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that can affect texture.

Dairy

Whole milk works well, but half-and-half creates a richer, silkier custard. Avoid low-fat milk, which can result in a watery texture.

Step-by-Step Instructions

1. Prep & Grease

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish or a 2-quart casserole dish with butter or nonstick spray.

This ensures easy release and lightly golden edges.

2. Whisk the Custard

In a medium bowl, whisk the eggs until slightly frothy. Add the half-and-half or milk and whisk again until fully combined.

If using salt and pepper, stir them in now.

3. Combine Corn & Cheese

Fold in the corn and 1 cup of the shredded cheese, reserving the remaining ½ cup for the topping.

Mix gently to ensure the corn is evenly distributed.

4. Pour, Top & Bake

Pour the mixture into the prepared dish. Sprinkle the remaining cheese evenly over the top.

Bake uncovered for 40–50 minutes on the center rack.

5. Check Doneness

The edges should be golden and set, while the center should have a gentle wobble. A knife inserted near the center should come out mostly clean.

6. Rest Before Serving

Let the pudding rest for 10–15 minutes. This allows it to finish setting and makes serving easier.

Serving Suggestions

This dish pairs beautifully with:

• Roast chicken or turkey
• Glazed ham
• Meatloaf or baked chicken
• Fried or baked fish
• Holiday spreads with multiple sides

It can be served warm, at room temperature, or reheated gently.

Make-Ahead & Storage Tips

Make Ahead

You can assemble the mixture up to 12 hours in advance and refrigerate it. Stir gently before baking.

Refrigeration

Store leftovers covered in the refrigerator for up to 4 days.

Reheating

Reheat in the oven at 300°F until warmed through, or microwave individual portions.

Freezing

While possible, freezing may slightly alter the texture. If freezing, wrap tightly and thaw overnight in the refrigerator.

Variations You Can Try

• Add diced jalapeños for a mild kick
• Mix in cooked bacon or ham for a heartier dish
• Use smoked cheddar for deeper flavor
• Add a pinch of paprika or garlic powder

Even with variations, the base recipe remains nearly foolproof.

Why It’s Always the First Dish Gone

This recipe doesn’t shout for attention—it simply delivers comfort. People come back for seconds because it’s:

• Soft but structured
• Rich without being heavy
• Familiar but special
• Easy to love at any age

It’s the kind of dish that feels like home, even if you’ve never had it before.

Final Thoughts

This Oven-Baked 4-Ingredient Corn and Cheese Pudding is proof that great food doesn’t need to be complicated. With just a handful of ingredients and a little oven time, you get a dish that’s comforting, crowd-pleasing, and deeply nostalgic.

Bring it once, and you’ll be asked for the recipe. Bring it twice, and people will start expecting it.

Simple. Reliable. Beloved. That’s what makes it an Amish super star.