The center is the part to watch when this casserole comes out of the oven: it should hold together but still have a little movement, not look dry and firm all the way across. That soft set is what makes corn pudding different from a pan of baked corn, and it’s why I check the middle instead of judging it by the golden edges alone.
I make this version with both drained whole-kernel corn and cream-style corn. The whole kernels give each spoonful something to bite into, while the cream-style corn makes the base tender and cohesive. A small amount of flour helps the egg-and-milk mixture set without turning the dish dense.
Give it a short rest before serving, and the creamy center settles into neat, spoonable portions. The top stays lightly golden, with sweet corn in every bite.
Kitchen Note
Let the melted butter cool slightly before it goes into the eggs. If it’s piping hot, it can make little cooked flecks in the mixture instead of blending in smoothly.
Save this creamy corn pudding for a holiday table or a cozy dinner side—the whole kernels and soft, spoonable center make it a little different from plain baked corn.
Why Cream-Style Corn Gives This Pudding Its Soft Set
Corn pudding can go wrong in two opposite directions: it can eat like a firm, floury casserole, or it can stay loose and watery. This version avoids both by pairing two forms of corn. Whole-kernel corn keeps the texture lively, while the cream-style corn brings a softer, thicker base that blends into the eggs and milk.
That combination also means the corn itself matters more than extra seasoning. The canned kernels need to be drained so their packing liquid doesn’t thin the custard, but the cream-style corn goes in with its naturally creamy consistency. Flour lends just enough structure to help the pudding slice or scoop after resting; it shouldn’t make the finished dish taste bready. Keep the mixture evenly combined, then let the oven do the setting. You’re aiming for a tender center, not a rigid one.
What the Two Cans of Corn Bring to the Dish
- Whole-kernel corn — The kernels provide the distinct, pleasantly firm bites that keep the pudding from feeling like a smooth custard. Canned corn is convenient and consistent here; drain it well before mixing so the liquid in the can doesn’t follow it into the baking dish.
- Cream-style corn — This gives the mixture its creamy corn character and helps the kernels sit throughout the pudding instead of in a plain egg base. Choose a can that looks thick and cohesive rather than unusually watery; no extra draining is needed.
- Eggs and whole milk — Together they make the tender base that sets in the oven. Large eggs keep the proportions reliable, and whole milk gives the pudding a richer texture than a lower-fat milk would.
- All-purpose flour — Flour helps bind the liquid as it bakes. Whisk it thoroughly with the eggs and milk before adding the corn, since dry pockets are harder to break up once the kernels are in the bowl.
- Unsalted butter — Melted butter brings richness, while unsalted butter leaves the salt level in your control. A basic grocery-store butter works well; there’s no need to buy a specialty brand.
- Sugar and black pepper — The sugar gently rounds out the corn’s natural sweetness, and black pepper gives the custardy base a savory edge. The result is balanced rather than dessert-sweet.
Mixing and Baking Corn Pudding Without Guesswork
Prepare the dish and oven
Heat the oven to 350°F and coat an 8×8-inch, 2-quart baking dish with cooking spray. The spray helps the set edges release when you serve the pudding. Use a dish with the stated capacity so the mixture has the intended depth. Drain the whole-kernel corn while you get the egg mixture ready.
Whisk a smooth base
In a large bowl, whisk the eggs, milk, flour, sugar, kosher salt, and black pepper until smooth. Look for an even mixture with no visible flour clumps before you add anything else. Whisk in the melted, slightly cooled butter so it’s distributed through the base. If flour has collected along the bottom or sides, whisk until it’s incorporated rather than pouring in the corn too soon.
Fold in both kinds of corn
Stir in the drained whole-kernel corn and the cream-style corn until the kernels are spread evenly through the mixture. The bowl should look creamy, with kernels suspended throughout rather than gathered in one spot. Pour it into the prepared baking dish. A quick look across the surface helps you spot any area that’s mostly liquid or crowded with kernels.
Bake until the middle has a slight jiggle
Bake for 50 to 60 minutes, until the center is set but still has a slight jiggle. Check the center with an instant-read thermometer; it should reach 160°F. The edges will look firmer than the middle, so don’t wait for the entire surface to look completely rigid. Rest the pudding for 10 minutes before serving so the center can settle.
How to Make This Corn Pudding Fit Your Table
Make It Gluten-Free
Replace the all-purpose flour with the same amount of a cup-for-cup gluten-free all-purpose flour blend. Choose a blend intended to replace wheat flour in baking, rather than almond or coconut flour, which won’t bind the pudding in the same way. The center may be a little more delicate, but it will still be creamy and spoonable.
Dial Back the Sweetness
Leave out the granulated sugar for a more savory pudding, especially if your canned corn tastes quite sweet. The corn will still bring natural sweetness, but the pepper and buttery custard will stand out more.
Storage and Reheating
- Refrigerator: Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days. The pudding firms as it chills, so it won’t be as soft as it is fresh from the oven.
- Freezer: Freeze cooled portions in an airtight freezer-safe container for up to 2 months. Thaw them in the refrigerator; the texture may be a little less creamy after freezing.
- Reheating: Cover and warm in a 325°F oven until the center reaches 165°F. Keep it covered while reheating so the top doesn’t dry out.
Questions That Come Up When Baking Corn Pudding
Corn Pudding
Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Coat an 8x8-inch, 2-quart baking dish with cooking spray.
- In a large bowl, whisk the eggs, milk, flour, sugar, salt, and pepper until smooth.
- Whisk in the melted butter.
- Stir in the drained corn and cream-style corn until evenly combined.
- Pour the mixture into the prepared dish.
- Bake for 50 to 60 minutes, until the center is set with a slight jiggle and reaches 160°F on an instant-read thermometer.
- Let the pudding rest for 10 minutes before serving.
