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Corn Pudding

Corn pudding is a classic American side dish baked until the center is set at 160°F. Cream-style corn, whole-kernel corn, and a simple egg batter make a tender, lightly sweet casserole.
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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: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Cooking spray for coating
  • 2 can (15.25 oz) whole-kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 3 eggs large
  • 1 cup whole milk
  • 0.25 cup unsalted butter melted
  • 0.33 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp kosher salt
  • 0.25 tsp ground black pepper

Equipment

  • 1 2-quart baking dish

Method
 

  1. Heat the oven to 350°F and coat a 2-quart baking dish with cooking spray.
  2. In a large bowl, whisk the eggs, milk, melted butter, flour, sugar, salt, and pepper until smooth.
  3. Stir in the drained whole-kernel corn and cream-style corn.
  4. Pour the mixture into the prepared dish.
  5. Bake for 50 to 60 minutes, until the center is set and reaches 160°F.
  6. Let the corn pudding rest for 10 minutes before serving.

Notes

For the best texture, check that the center reaches 160°F. Refrigerate leftovers for 3 to 4 days; freezer storage is fine. For a dairy-free variation, use unsweetened non-dairy milk and plant-based butter.