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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.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
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.