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Corn Pudding

This easy corn pudding recipe bakes cream-style and whole-kernel corn into a soft, custardy side with golden edges. A 10-minute rest helps the center finish setting before serving.
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Prep Time 15 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter divided
  • 3 eggs large
  • 1 cup whole milk
  • 0.33 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 0.5 tsp table salt
  • 1 can (14.75 oz) cream-style corn
  • 2 cans (15.25 oz) whole-kernel corn drained

Equipment

  • 1 9-inch square baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9-inch square baking dish with 1 tablespoon of the butter.
  3. Melt the remaining 4 tablespoons butter and let it cool slightly.
  4. In a large bowl, whisk the eggs, milk, flour, sugar, and salt until smooth.
  5. Stir in the cream-style corn, drained corn, and melted butter.
  6. Pour the mixture into the prepared dish.
  7. Bake for 50 to 60 minutes, until the edges are golden and the center is just set with no liquid custard visible when tested near the middle.
  8. Let the pudding rest for 10 minutes before serving.

Notes

For the smoothest custard, let the melted butter cool slightly before mixing it in. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because it can affect the texture. For a gluten-free version, use a 1:1 gluten-free flour blend.