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Corn Pudding

Corn pudding is a creamy baked side dish made with whole-kernel and cream-style corn. It bakes until the edges are golden and the center is just set, then rests for 10 minutes before serving.
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Prep Time 10 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray nonstick
  • 4 eggs large
  • 1.5 cup whole milk
  • 2 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 0.75 tsp fine salt
  • 0.25 tsp black pepper
  • 3 tbsp unsalted butter melted and cooled slightly
  • 1 can (15 oz) whole-kernel corn drained
  • 1 can (14.75 oz) cream-style corn

Equipment

  • 1 2-quart baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 2-quart baking dish with nonstick cooking spray.
  3. In a large bowl, whisk the eggs and milk until blended.
  4. Whisk in the flour, sugar, salt, and pepper until no dry flour remains.
  5. Slowly whisk in the melted butter.
  6. Stir in the drained whole-kernel corn and cream-style corn.
  7. Pour the mixture into the prepared dish and bake for 50 to 60 minutes, until the edges are golden, the center is just set, and it reaches 160°F in the center.
  8. Let the corn pudding rest for 10 minutes before serving.

Notes

For the best texture, take the pudding out as soon as the center is just set and reaches 160°F. Refrigerate leftovers for up to 4 days; freezing is possible, though the texture may soften after thawing. For a dairy-free version, use unsweetened plant milk and a dairy-free butter alternative.