Corn Pudding
The top can turn golden while the middle still looks soft, which is why I don’t judge corn pudding by color alone. I look for a center that has set,…
Tip: save now, cook later.The top can turn golden while the middle still looks soft, which is why I don’t judge corn pudding by color alone. I look for a center that has set, then give it a short rest before serving. That small pause makes it easier to scoop without losing the tender, custardy texture that makes this side dish different from a pan of cornbread.
In this corn pudding, whole-kernel corn gives you little bursts of texture, while cream-style corn blends into the egg-and-milk base. The mixture comes together in one bowl for the dry ingredients and another for the eggs and milk, then goes straight into a buttered baking dish. It’s a comforting, spoonable casserole with a lightly sweet edge and a golden top—easy to serve alongside a larger meal, but satisfying enough to earn a place on the plate all by itself.
Kitchen Note
Brush the melted butter into the corners of the baking dish, not just across the middle. That thin coating helps the pudding release cleanly around the edges when you serve it.
Save this corn pudding for a golden-topped, creamy-centered side dish that’s simple to mix and easy to bring to the table.
Why the Drained Kernels and Cream-Style Corn Can’t Trade Places
Both kinds of canned corn belong in the dish, but they do different jobs. Whole-kernel corn brings distinct pieces to each spoonful; cream-style corn blends into the liquid and gives the pudding its cohesive, soft texture. Using one in place of the other changes the balance between visible kernels and custardy batter.
Drain the whole-kernel corn before it goes into the bowl. Excess canning liquid adds moisture the flour-and-egg mixture doesn’t need, and a too-wet base takes longer to set. Cream-style corn goes in with its creamy contents, since that part is already built into the texture of the pudding. Keep those two cans separate until you’re ready to stir them into the batter.
This distinction matters more than trying to make the batter thick before it bakes. It will be loose enough to pour into the dish, and that’s expected. The oven sets the eggs and flour around the corn; the two corn textures do the rest of the work.
The Ingredients That Give Corn Pudding Its Custard and Its Bite
- Whole-kernel and cream-style corn — The combination gives the pudding both recognizable kernels and a creamy corn base. Canned corn keeps the preparation consistent and skips husking and cutting; choose cans in good condition and drain the whole kernels well before mixing.
- Eggs and whole milk — Eggs set the soft center as the pudding bakes, and whole milk loosens the mixture so it pours easily. Whole milk also gives the finished dish a fuller texture than a lower-fat option; bring the eggs and milk together with a whisk until no streaks of egg remain.
- All-purpose flour and baking powder — Flour helps the liquid mixture hold together, while baking powder gives the pudding a little lift instead of leaving it compact. Whisk them thoroughly with the other dry ingredients so the baking powder doesn’t collect in one spot.
- Unsalted butter — Butter coats the baking dish and enriches the batter. Melt it before mixing, then divide it between those two uses so the dish is greased and the remaining butter can be stirred into the corn mixture.
- Granulated sugar — A small amount rounds out the corn’s natural sweetness without turning the dish into a dessert. It dissolves readily when mixed with the flour and other dry ingredients.
From Smooth Batter to a Center That Holds Its Shape
Whisk the Dry and Wet Mixtures Separately
Heat the oven to 350°F and prepare a 9×13-inch baking dish with 1 tablespoon of the melted butter. In a large bowl, whisk the flour, sugar, baking powder, and salt until they look evenly distributed. In a medium bowl, whisk the eggs and milk until combined, then pour that mixture into the dry ingredients. Whisk just until smooth; lumps of flour are the main thing to catch before the corn goes in.
Fold in Both Cans of Corn
Stir the drained whole-kernel corn, cream-style corn, and remaining melted butter into the smooth batter. Use a broad spoon and scrape along the bottom of the bowl so the corn doesn’t all settle in one place. The batter will be pourable rather than dough-like. Transfer it to the prepared dish and spread it into an even layer.
Bake Until the Middle Sets, Then Let It Rest
Bake for 45–55 minutes, watching for a golden top and a center that no longer looks liquid. The most reliable cue is the middle: it should be set and reach 160°F, even if the top colors before the center is ready. If the center still moves like liquid when you gently shift the dish, it needs more oven time. Let the pudding rest for 10 minutes before serving so the just-set middle has time to settle.
Two Easy Ways to Adapt This Corn Pudding
Dial Back the Sweetness
Use 1 tablespoon of granulated sugar instead of 2 tablespoons for a less-sweet, more savory-tasting pudding. The corn will still provide its own sweetness, though the finished dish will have a less rounded, dessert-like edge.
Bake Individual Portions
For a different format, divide the prepared batter among oven-safe ramekins rather than using one large dish. Smaller portions will set sooner, so start checking early and use a set center and 160°F internal temperature as your doneness cues.
Storage and Reheating
- Refrigerator: Refrigerate leftovers promptly in a covered container and eat within 3 to 4 days. The chilled pudding will be firmer than it was warm.
- Freezer: Freezing isn’t my first choice; the egg-and-milk texture can turn watery after thawing. For the best texture, refrigerate what you expect to eat within a few days.
- Reheating: Warm individual portions in the microwave in short bursts until hot throughout. Long, high-power heating can make the edges rubbery before the center warms.
Questions About Getting Corn Pudding Right
Corn Pudding
Ingredients
Equipment
Method
- Preheat the oven to 350°F and brush a 9x13-inch baking dish with 1 tablespoon of the melted butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk the eggs and milk until combined, then whisk the mixture into the dry ingredients until smooth.
- Stir in the drained corn, cream-style corn, and remaining melted butter, then pour the mixture into the prepared dish.
- Bake for 45–55 minutes, until the top is golden and the center is set and reaches 160°F.
- Let the pudding rest for 10 minutes before serving.
