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Corn Pudding

Southern corn pudding bakes in an 8x8-inch dish until the center is set, with a tender, custardy texture and sweet bursts of corn. A 10-minute rest helps it settle 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: Southern
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for the baking dish
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 3 eggs large
  • 1 cup whole milk
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 8x8-inch baking dish

Method
 

  1. Heat the oven to 350°F and coat an 8x8-inch baking dish with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Let the corn pudding rest for 10 minutes before serving.

Notes

For an evenly set center, check the temperature with an instant-read thermometer. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free variation, use unsweetened plant-based milk and a dairy-free butter substitute.