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Corn Pudding

Corn pudding is a simple baked side dish with a lightly golden edge and a soft, just-set center. Whole kernel corn and cream-style corn bake together with a smooth egg and milk mixture.
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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: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for greasing
  • 0.25 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 0.13 tsp ground black pepper
  • 3 eggs large
  • 1 cup whole milk
  • 0.25 cup unsalted butter melted
  • 2 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn

Equipment

  • 1 2.5-quart baking dish

Method
 

  1. Heat the oven to 350°F and grease a 2.5-quart baking dish with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, sugar, salt, and pepper.
  3. In a large bowl, whisk the eggs, milk, and melted butter.
  4. Whisk the flour mixture into the egg mixture until smooth.
  5. Stir in the whole kernel corn and cream-style corn.
  6. Pour the mixture into the prepared dish and bake for 50 to 60 minutes, until the edges are lightly golden, the center is just set, and the center reaches 160°F.
  7. Let the corn pudding rest for 10 minutes before serving.

Notes

For an evenly set pudding, check that the center reaches 160°F. Refrigerate leftovers for up to 4 days; freezing is not recommended because the texture may change. For a dairy-free variation, use unsweetened plant milk and vegan butter.