“Amish Super Star” — Only 4 simple ingredients. I bring it regularly and it’s always the first thing gone.

This Oven-Baked 4-Ingredient Corn and Cheese Pudding is a classic Southern-style side dish that sits perfectly between a savory custard and a hearty casserole. By using a high ratio of eggs to dairy, you achieve a “pudding” texture that is light and airy, while the corn provides a sweet, popping crunch in every bite. It’s an effortless addition to a holiday spread or a simple Sunday dinner.

Oven-Baked 4-Ingredient Corn and Cheese Pudding

Ingredients:

Directions:

Step 1: Prep and Grease: Preheat your oven to 350°F. Lightly grease a 9-inch ceramic baking dish or a 2-quart casserole dish with butter or nonstick spray.

Step 2: Whisk the Custard: In a medium bowl, whisk the 4 eggs until they are slightly frothy. Pour in the 2 cups of half-and-half and whisk again until the mixture is a uniform pale yellow. If you are using salt and pepper, stir them in now.

Step 3: Combine Corn and Cheese: Fold in the 2 cups of corn and 1 cup of the shredded cheese. Reserve the final 1/2 cup of cheese for later. Ensure the corn is distributed evenly so it doesn’t all sink to the bottom.

Step 4: Top and Bake: Pour the mixture into your prepared dish. Sprinkle the remaining 1/2 cup of cheese over the top to create a golden crust. Bake on the middle rack for 40/50 minutes.

Step 5: The “Wobble” Test: The pudding is done when the edges are firm and slightly golden, but the center still has a very slight “wobble” when the pan is gently shaken. A knife inserted near the center should come out mostly clean.

Step 6: The Rest Period: Remove from the oven and let it sit for 10/15 minutes. This rest is crucial; as the temperature drops slightly, the custard finishes setting, which prevents the pudding from being runny when served.