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Corn Pudding

Corn pudding bakes into a tender, creamy side dish with a golden top and sweet whole-kernel corn throughout. Mix the simple batter, pour it into a 9x13-inch baking dish, and bake until the center is set at 160°F.
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Prep Time 15 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup unsalted butter melted, divided
  • 0.33 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 4 eggs large
  • 1.5 cup whole milk
  • 2 can (15 oz) whole-kernel corn drained
  • 1 can (14.75 oz) cream-style corn

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 350°F and brush a 9x13-inch baking dish with 1 tablespoon of the melted butter.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a medium bowl, whisk the eggs and milk until combined, then whisk the mixture into the dry ingredients until smooth.
  4. Stir in the drained corn, cream-style corn, and remaining melted butter, then pour the mixture into the prepared dish.
  5. Bake for 45–55 minutes, until the top is golden and the center is set and reaches 160°F.
  6. Let the pudding rest for 10 minutes before serving.

Notes

For the smoothest batter, whisk the wet ingredients into the dry ingredients until no lumps remain. Refrigerate leftovers in a covered container for 3–4 days; freezing is not recommended because it can affect the pudding’s texture. For a gluten-free option, use a 1:1 gluten-free flour blend.