Corn Pudding

The edges of corn pudding can look settled while the middle still has a gentle softness, and that contrast is exactly what I watch for as it bakes. A few…

By Julia • October 14, 2026 • Reading time: 8 min

Save Recipe Print Recipe

Tip: save now, cook later.

The edges of corn pudding can look settled while the middle still has a gentle softness, and that contrast is exactly what I watch for as it bakes. A few minutes too soon and the center hasn’t set; too long and the edges lose their tender, custardy texture. This version gives me a clear doneness check, so I’m not guessing from color alone.

I whisk the eggs, milk, and melted butter together first, then work in the dry ingredients before adding both kinds of corn. Whole kernels bring little pops of texture, while creamed corn gives the mixture its moist, spoonable body. Together, they make a side dish that feels substantial without turning into cornbread.

The pudding bakes in a 9-inch square dish and serves eight. Give the center time to set, then let the pan rest before scooping into those soft, sweet kernels.

Why Corn Pudding Sets Like Custard, Not Cornbread

Corn pudding sits in a useful middle ground: it’s firm enough to scoop, but it isn’t meant to cut like a loaf. Eggs give the mixture its set, and the flour helps support the moisture from the milk and creamed corn. Baking powder lightens that structure rather than turning it into a tall, bready bake.

That balance is why the center can still look tender when the edges are already set. A dry, clean-looking surface all the way across isn’t the goal; the pudding should stay moist around the kernels. Use the center temperature to judge doneness, not a browned top or a firm-looking perimeter. Once it rests, the texture settles into a soft scoop that holds together without feeling dense.

Why This Pudding Needs Both Kinds of Canned Corn

• Whole kernel corn — The kernels give each bite a distinct, juicy texture that creamed corn alone can’t provide. Ordinary store-brand cans work well; drain them thoroughly so excess canning liquid doesn’t thin the mixture.
• Creamed corn — This brings moisture and a thick corn base to the custard. It isn’t interchangeable with another can of whole kernels, which would leave the pudding less cohesive. A standard canned version is all you need.
• Eggs — Eggs set the pudding as it bakes, so use large eggs for the intended balance. There isn’t a straightforward egg-free swap that keeps this same custardy structure.
• Whole milk and unsalted butter — Together they add richness and help the corn mixture bake up tender. Lower-fat milk works in the same way but gives a less rich result; everyday butter is fine, and unsalted butter keeps the seasoning easier to control.
• Flour and baking powder — Flour supports the wet ingredients, while baking powder gives the finished pudding a lighter feel. Use all-purpose flour for the original texture and baking powder that’s fresh enough to lift properly.
• Sugar and black pepper — A little sugar rounds out the corn’s sweetness without making this a dessert. Black pepper gives the soft, creamy base a gentle savory edge; freshly ground pepper has a more pronounced aroma, but preground works.

Mixing and Baking for a Tender, Set Center

Prepare the square dish

Heat the oven to 350°F and coat a 9-inch square baking dish with cooking spray. Cover the bottom and corners so the pudding releases cleanly when you serve it. Set the dish aside while you mix the batter.

Whisk the wet ingredients together

In a large bowl, whisk the eggs, milk, and melted butter until they’re combined. The mixture should look even, with no separate streaks of egg white or butter. If the butter is still piping hot, give it a moment to cool before it meets the eggs so it doesn’t start cooking them in the bowl.

Blend in the dry ingredients, then the corn

Whisk in the flour, sugar, baking powder, salt, and black pepper until the dry ingredients are distributed through the wet mixture. Scrape around the bottom of the bowl if flour has settled there. Stir in the drained whole kernel corn and the creamed corn, keeping the kernels intact rather than whisking them into the batter.

Bake until the center is set

Pour the mixture into the prepared dish and bake for 50 to 60 minutes. Look for set edges, then check the center with an instant-read thermometer; it should reach 160°F. If the center hasn’t reached that temperature, keep baking and check again rather than relying on the edges alone. Let the pudding rest for 10 minutes before serving.

Simple Changes for Different Tables

Questions That Come Up With Corn Pudding

Corn Pudding

This corn pudding recipe bakes whole kernel and creamed corn into a tender, custardy side with set edges and a soft center. It’s baked in a 9-inch square dish and checked for doneness at 160°F.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Resting 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

• 1 9-inch square baking dish

Method

 

1. Heat the oven to 350°F.
2. Coat a 9-inch square baking dish with cooking spray.
3. In a large bowl, whisk the eggs, milk, and melted butter until combined.
4. Whisk in the flour, sugar, baking powder, salt, and pepper.
5. Stir in the drained whole kernel corn and creamed corn.
6. Pour the mixture into the prepared dish.
7. Bake for 50 to 60 minutes, until the edges are set and the center reaches 160°F when checked with an instant-read thermometer.
8. Let the corn pudding rest for 10 minutes before serving.

Notes

For the best texture, check the center with an instant-read thermometer and remove the pudding once it reaches 160°F. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may soften after thawing. For a dairy-free variation, use unsweetened plant milk and plant-based butter.