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Grandma's Old Fashioned Corn Pudding

Old fashioned corn pudding combines whole kernel and cream-style corn in a simple oven-baked casserole. It bakes until the center is set at 160°F, with a soft, custardy texture and a golden top.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter divided (1 tablespoon for greasing, 7 tablespoons melted)
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 3 eggs large
  • 0.75 cup whole milk
  • 0.25 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp salt

Equipment

  • 1 2-quart baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 2-quart baking dish with 1 tablespoon of the butter.
  3. Melt the remaining 7 tablespoons of butter and let cool slightly.
  4. Stir the drained whole kernel corn and cream-style corn together in a large bowl.
  5. In a medium bowl, whisk the eggs and milk.
  6. Whisk in the melted butter, flour, sugar, baking powder, and salt.
  7. Fold the egg mixture into the corn.
  8. Pour the mixture into the prepared dish.
  9. Bake for 45–55 minutes, until the center is set and reaches 160°F.
  10. Let the pudding rest for 10 minutes before serving.

Notes

For the best texture, drain the whole kernel corn well before mixing. Refrigerate leftovers for 3–4 days; freezing is possible, though the texture may soften after thawing. You can use 2% milk instead of whole milk.