Corn Pudding
The center of a corn pudding can look soft when you pull the dish from the oven, even while the edges are already holding their shape. That’s why I don’t…
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The center of a corn pudding can look soft when you pull the dish from the oven, even while the edges are already holding their shape. That’s why I don’t rely on a quick glance or the timer alone. For this corn pudding, I bake until the center is set and reaches 160°F, then give it time to settle before serving. The result is tender and spoonable, with whole kernels in every bite.
The texture comes from using both whole-kernel corn and cream-style corn, rather than treating them as interchangeable. One brings distinct kernels; the other blends into the egg-and-milk base. A little flour helps the mixture hold together without turning it dense, so each scoop stays soft instead of eating like a firm cornbread. It’s a simple, savory-sweet side that’s easy to portion straight from the baking dish.
Kitchen Note
Give the pudding its full 10-minute rest before serving. It’s tempting to scoop as soon as it leaves the oven, but those minutes help the soft center settle enough to serve neatly.
Save this corn pudding for a cozy side dish with tender kernels and a soft, creamy center.
Why Draining the Whole-Kernel Corn Matters More Than It Seems
Canned corn carries liquid with it, and that extra moisture can throw off a pudding built around eggs, milk, and flour. If the kernels go into the bowl dripping wet, the custard has more liquid to set around; the edges may seem ready while the center stays too soft. Draining the whole-kernel corn well gives the base a better chance to bake evenly.
I drain the kernels before I start whisking the other ingredients, so they’re ready when the base is smooth. There’s no need to rinse them or squeeze them dry; just let the can liquid run off. The cream-style corn stays in the mixture, where its thicker texture belongs. Keeping the two cans in their separate roles gives you a pudding that’s creamy between the kernels instead of watery throughout.
How the Two Cans of Corn Build the Pudding’s Texture
The ingredients do different jobs here, and the texture depends on that balance rather than on a long list of add-ins.
- Whole-kernel corn and cream-style corn — The whole kernels give the pudding its bite, while cream-style corn makes the base cohesive and soft. Standard canned corn is fine; the defining choice is using both styles together.
- Eggs and whole milk — These make the custardy structure. Large eggs keep the proportions consistent, and whole milk gives the mixture a fuller texture than a lower-fat milk would.
- All-purpose flour — Flour helps the egg-and-milk mixture set around the corn. Whisk it until the base looks smooth before stirring in the kernels; lumps are harder to work out once the corn is in the bowl.
- Unsalted butter — Melted butter enriches the base and blends easily into the whisked ingredients. Unsalted butter also lets the kosher salt provide the seasoning without an extra, variable salt contribution.
- Granulated sugar and black pepper — The sugar keeps the canned corn’s sweetness present but restrained, while pepper gives the finished side dish a savory edge. Both stay subtle rather than turning the pudding into a dessert or a strongly spiced bake.
From Smooth Egg Base to a Set Center
Whisk the Base Until Even
Heat the oven to 350°F and coat a 2-quart baking dish with cooking spray. In a large bowl, whisk the eggs, milk, melted butter, flour, sugar, salt, and pepper until smooth. Take a look around the bottom and sides of the bowl, where flour can cling in small pockets. Starting with an even base helps the finished pudding bake consistently.
Fold in Both Cans of Corn
Stir the drained whole-kernel corn and the cream-style corn into the whisked mixture. Mix until the kernels are distributed throughout, without trying to mash or break them up. Pour everything into the prepared dish, scraping the bowl so the creamy mixture doesn’t get left behind. The filled dish should look evenly studded with kernels rather than layered with corn on top.
Bake Until the Center Sets
Bake for 50 to 60 minutes, checking the center rather than judging only by the edges. The pudding is ready when the center is set and reaches 160°F. If the top looks settled but the middle hasn’t reached that temperature yet, give it more time in the oven and check again. The endpoint matters more than pulling it at the first sign of a firm edge.
Let It Settle Before Serving
Take the dish from the oven and let the pudding rest for 10 minutes. The center finishes settling during this pause, which makes it easier to serve without losing its soft texture. Spoon it into portions from the baking dish; it’s meant to be tender, not firm enough to cut into clean squares.
Easy Changes That Keep Corn Pudding in Balance
Make It Gluten-Free
Replace the all-purpose flour with a cup-for-cup gluten-free flour blend intended for baking. The pudding should still set, though the center may feel a little more delicate than it does with wheat flour.
Make the Corn Flavor Less Sweet
Leave out the granulated sugar if you prefer a more savory pudding. The corn still brings its natural sweetness, but the finished dish will taste less rounded and sweet at the edges.
Use 2% Milk for a Lighter Texture
Swap the whole milk for 2% milk in the same amount. The pudding will be a little less rich, but the eggs and flour still give it structure.
Storage and Reheating
- Refrigerator: Cover and refrigerate within 2 hours. Keep leftovers for 3 to 4 days; the pudding will firm up as it chills.
- Freezer: Freeze portions in an airtight container for up to 2 months. The texture may be softer after thawing, so freezing is best when convenience matters more than a freshly baked texture.
- Reheating: Warm covered in a 325°F oven until the center reaches 165°F, or heat an individual portion in the microwave. Avoid prolonged high heat, which can dry the edges before the middle warms through.
Questions About Getting Corn Pudding Right
Corn Pudding
Ingredients
Equipment
Method
- Heat the oven to 350°F and coat a 2-quart baking dish with cooking spray.
- In a large bowl, whisk the eggs, milk, melted butter, flour, sugar, salt, and pepper until smooth.
- Stir in the drained whole-kernel corn and cream-style corn.
- Pour the mixture into the prepared dish.
- Bake for 50 to 60 minutes, until the center is set and reaches 160°F.
- Let the corn pudding rest for 10 minutes before serving.
