American · Side · Easy
Corn Pudding
A soft, custardy bake studded with sweet corn in every bite. Part casserole, part spoon bread, all comfort.
The whole recipe in 60 seconds
Corn Pudding, in 5 ideas
- Using both whole kernel and creamed corn gives body plus bursts of sweetness.
- The center should keep a gentle jiggle. Overbaking makes it dense and dry.
- A touch of sugar is classic, but the dish should taste like corn first.
- This is a forgiving make ahead. Bake it in the morning and reheat covered at 300°F.
- Leftovers reheat into a wonderful breakfast next to eggs and bacon.
What you need
Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup all purpose flour
- 1/2 cup whole milk
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
How to make it
Directions
- Heat the oven to 350°F. Butter a 2 quart baking dish.
- Whisk the eggs in a large bowl until smooth. Whisk in the melted butter, sugar, milk, flour, baking powder, salt, and pepper.
- Stir in both cans of corn until everything is evenly combined.
- Pour the mixture into the prepared dish and smooth the top.
- Bake 45 to 55 minutes until the edges are golden and the center is just set with a slight jiggle.
- Rest 10 minutes before serving. The pudding firms up as it stands and scoops beautifully with a spoon.
In summer, swap the canned corn for 4 cups of fresh kernels cut from the cob plus 1/2 cup of extra milk. Freeze a batch of that version and Thanksgiving tastes like July.