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Corn Pudding

This corn pudding recipe bakes cream-style and whole kernel corn into a tender, custardy side dish. The center is baked until set and reaches 160°F, then rested before serving.
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Prep Time 10 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 2-quart baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 2-quart baking dish with 1 tablespoon softened butter.
  3. In a large bowl, whisk together the flour, sugar, and salt.
  4. Whisk in the eggs, milk, and 4 tablespoons melted butter until smooth.
  5. Stir in the cream-style corn and drained whole kernel corn.
  6. Pour the mixture into the prepared dish.
  7. Bake for 55 to 65 minutes, until the center is set and reaches 160°F.
  8. Let the corn pudding rest for 10 minutes before serving.

Notes

For a smooth, custardy texture, bake until the center is set and reaches 160°F. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because it can affect the texture. For a dairy-free variation, use plant-based butter and unsweetened oat milk; the texture may differ.