Go Back

Corn Pudding

Corn pudding bakes whole kernel and cream-style corn into a tender, creamy casserole with a lightly set center. This simple oven-baked side is ready when it has a slight jiggle and reaches 160°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 8x8-inch, 2-quart baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat an 8x8-inch, 2-quart baking dish with cooking spray.
  3. In a large bowl, whisk the eggs, milk, flour, sugar, salt, and pepper until smooth.
  4. Whisk in the melted butter.
  5. Stir in the drained corn and cream-style corn until evenly combined.
  6. Pour the mixture into the prepared dish.
  7. Bake for 50 to 60 minutes, until the center is set with a slight jiggle and reaches 160°F on an instant-read thermometer.
  8. Let the pudding rest for 10 minutes before serving.

Notes

For the best texture, check the center with an instant-read thermometer so the pudding is set without overbaking. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free version, use unsweetened plant milk and dairy-free butter, noting the texture may vary.