Side Dish: United States – Iowa – Iowa Corn Casserole

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 10 min

Total 1 hr

Ingredients

- 4 cups (660 g) fresh sweet corn kernels (about 6–8 ears)
- 1 (14 oz) can creamed corn (396 g)
- 1/2 cup (120 ml) heavy cream
- 2 large eggs (approx. 100 g total)
- 4 tbsp (56 g) unsalted butter, melted
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (75 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 cup (115 g) shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled (approx. 4 oz / 115 g) — optional
- 2 tbsp (6 g) chopped fresh chives or parsley — optional, for garnish
- Nonstick cooking spray or extra butter for the baking dish

Instructions

Short Description:
A creamy, baked corn pudding featuring fresh Iowa sweet corn folded into a rich custard of cream and eggs, finished with melted cheddar and a golden top. Often enriched with crisp bacon and extra cheese for a savory, Midwestern holiday or weeknight side.

Regional Notes:
This Iowa version emphasizes freshly harvested Iowa sweet corn and real cream rather than relying solely on canned products—though a bit of creamed corn is sometimes added for texture. The optional inclusion of sharp cheddar and bacon reflects common Midwestern additions that turn the simple corn pudding into a richer, farmhouse-style casserole.

1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) baking dish or a similar-sized ovenproof casserole with nonstick spray or butter.
2. If using bacon, cook until crisp in a skillet over medium heat, drain on paper towels, and crumble; reserve.
3. In a large bowl whisk together the heavy cream, eggs, melted butter, granulated sugar, salt, and black pepper until smooth.
4. Stir the creamed corn, fresh corn kernels, cornmeal, flour, and baking powder into the egg-cream mixture until evenly combined. Fold in 3/4 cup (86 g) of the shredded cheddar and half of the crumbled bacon (if using).
5. Pour the mixture into the prepared baking dish, smoothing the top. Sprinkle the remaining 1/4 cup (29 g) cheddar and remaining crumbled bacon evenly over the surface.
6. Bake uncovered for 40–50 minutes, or until the casserole is set in the center and the top is golden and slightly puffed. A tester inserted near the center should come out mostly clean with only a few moist crumbs.
7. Let the casserole rest for 10 minutes to set. Garnish with chopped chives or parsley if desired, then serve warm as a side dish.