Corn Pudding
The edges of corn pudding turn golden while the middle stays soft, somewhere between a savory custard and a spoonable casserole. I like this version when I want the sweetness…
Tip: save now, cook later.The edges of corn pudding turn golden while the middle stays soft, somewhere between a savory custard and a spoonable casserole. I like this version when I want the sweetness of corn to come through without making a cornbread-style bake. It goes into an 8×8-inch dish and comes out with enough structure to scoop, but it should still feel tender rather than dry.
Using both whole kernel corn and cream-style corn gives each bite a little contrast: whole kernels stay distinct, while the cream-style corn brings a thick, cohesive base. Eggs and flour help that mixture set in the oven, and the short rest after baking gives the center time to settle before serving. The finished pudding is warm, gently sweet, and dotted with kernels all the way through.
Kitchen Note
Give the pudding its full 10-minute rest before scooping. The center continues to settle as it sits, so serving it straight from the oven can make a properly baked pudding seem looser than it is.
Save this corn pudding for a cozy side dish with a tender, custardy center and plenty of sweet corn in every scoop.
Why Two Cans of Corn Keep This From Turning Into Cornbread
Corn pudding can look like it ought to behave like cornbread, but this mixture has no cornmeal and isn’t meant to bake up into a sliceable bread. The cream-style corn gives the batter a thick, moist base, while the drained whole kernels stay intact and provide little pops of texture. Together, they make a soft spoonable casserole rather than a firm, crumbly square.
The balance matters because the ingredients bring different kinds of moisture. Cream-style corn is already soft and cohesive; draining the whole kernel corn keeps its canning liquid from thinning the mixture further. Eggs and flour then give the pudding enough structure to set as it bakes. If you leave out either type of corn, the texture shifts: all cream-style corn loses the distinct kernels, while all whole kernel corn lacks the same creamy base. Keep both in the bowl for the texture this version is built around.
That gentle set is also why the center should be checked rather than judged only by the browned edges. The outside can look ready before the middle has finished setting, so a quick thermometer reading gives you a more dependable cue than color alone.
What Each Ingredient Brings to This Corn Pudding
- Whole kernel corn — Draining it is useful beyond convenience: it keeps extra canning liquid out while leaving the kernels ready to add texture. The standard canned version works well here; fresh or frozen kernels won’t provide the cream-style corn that forms the other half of the base.
- Cream-style corn — This is not interchangeable with another can of whole kernel corn. Its thick, soft consistency helps the pudding hold together and keeps the interior moist. Use the canned cream-style corn called for here rather than trying to recreate it with plain corn.
- Eggs, milk, and butter — Eggs set the soft center, whole milk loosens the corn mixture into a pourable batter, and melted unsalted butter enriches it. Since these ingredients shape the custardy texture, changing them can make the bake noticeably less tender or alter how it sets.
- Flour and baking powder — Flour gives the wet mixture some body, and baking powder adds a little lift so the result doesn’t feel dense. Measure flour without packing it into the cup; too much can push the texture toward heavy and bready.
- Sugar, salt, and black pepper — Sugar rounds out the natural sweetness of the corn, while salt and pepper keep the dish from tasting one-note. The seasoning is restrained, so use fresh black pepper if you want its aroma to come through clearly.
How to Bake Corn Pudding Until the Center Sets
Prepare the dish and heat the oven
Heat the oven to 350°F and coat an 8×8-inch baking dish with nonstick cooking spray. Cover the bottom and corners so the pudding releases cleanly when you serve it. A dish of this size gives the mixture the depth intended for the baking time. Have the dish ready before combining the wet and dry mixtures.
Whisk the eggs, milk, and butter
In a large bowl, whisk the eggs, milk, and melted butter until they’re combined. The mixture should look smooth rather than streaked with separate pools of butter. Stir in the drained whole kernel corn and cream-style corn until both types are distributed. If the butter is piping hot, let it cool briefly first so it doesn’t start cooking the eggs as you whisk.
Fold the dry mixture through the corn
In a separate bowl, whisk the sugar, flour, baking powder, salt, and black pepper so the leavening and seasonings are spread through the flour. Stir this dry mixture into the corn mixture until evenly combined. Scrape the bottom and sides of the bowl, where a pocket of flour can hide. Stop once the batter looks uniform; there’s no need to keep stirring after the dry ingredients disappear.
Bake to a set center, then let it rest
Pour the mixture into the prepared dish and bake for 50 to 60 minutes. The top should look set around the edges, but color alone doesn’t tell you whether the middle is ready. Check the center with an instant-read thermometer; it should reach 160°F. Let the dish rest for 10 minutes before serving so the soft center has time to settle.
Small Changes That Shift the Sweetness and Texture
Make it less sweet
Reduce the granulated sugar for a more savory-tasting pudding that puts the corn’s own sweetness in the foreground. The bake will still have the same soft, spoonable character, though the sweetness will be less rounded.
Give the pepper more presence
Add a little more black pepper to the dry ingredients if you want a more noticeable savory edge. It won’t make the pudding hot; it simply offsets the corn’s sweetness with a peppery finish.
Make a gluten-free version
Replace the all-purpose flour with the same amount of a cup-for-cup gluten-free baking flour blend. The pudding may have a slightly more delicate set, but it keeps its creamy corn texture; choose a blend intended to replace wheat flour in baking.
Storage and Reheating
- Refrigerator: Cover leftovers and refrigerate within 2 hours; eat within 3 to 4 days. The chilled pudding will be firmer than it was warm.
- Freezer: Freeze cooled portions in an airtight container for up to 2 months. Thaw overnight in the refrigerator; the texture may be a little softer after thawing.
- Reheating: Warm individual portions in the microwave until hot throughout, or reheat in an oven-safe dish until hot. Avoid repeated heating, which can make the egg-set center firm and dry.
Questions That Come Up When Baking Corn Pudding
Corn Pudding
Ingredients
Equipment
Method
- Heat the oven to 350°F and coat an 8x8-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk the eggs, whole milk, and melted unsalted butter until combined, then stir in the drained whole kernel corn and cream-style corn.
- In a separate bowl, whisk the granulated sugar, all-purpose flour, baking powder, kosher salt, and black pepper, then stir the dry mixture into the corn mixture until evenly combined.
- Pour the mixture into the prepared dish and bake for 50 to 60 minutes, until the center is set and reaches 160°F on an instant-read thermometer.
- Let the corn pudding rest for 10 minutes before serving.
