Nourishing Recipe...

The edges of corn pudding turn lightly golden while the middle stays soft, and that slight wobble can make it look unfinished. It isn’t. The center keeps setting as the dish rests, which is how this baked corn pudding lands tender instead of dry and firm.

I like this version because it lets the corn stay front and center, with a simple egg-and-milk custard holding the kernels together. Whisking the flour into the liquid gradually keeps the mixture smooth, and whole milk gives it enough richness without making the pudding heavy. Give it a short rest before you scoop, and you’ll have a warm, gently set dish with sweet corn in every bite.

Why Corn Pudding Can Turn Lumpy Before It Even Bakes

A smooth custard starts with how the flour meets the wet ingredients. If you tip the flour straight into the eggs and milk, it can gather into small pockets that are hard to whisk out. Mixing the flour with the sugar, salt, and pepper first spreads it through those dry ingredients, so it can be incorporated more evenly.

Then add that dry mixture gradually to the egg-and-milk mixture, whisking as you go. The batter should look uniform before the corn is folded in; you shouldn’t see dry streaks or little flour clumps hanging around the sides of the bowl. The flour also gives the egg custard enough body to hold the kernels throughout the dish. You’re not making a thick batter—the mixture should still pour easily into the baking dish.

What the Corn, Eggs, and Milk Each Bring to the Custard

• Frozen corn — Frozen kernels are convenient and give you sweet corn flavor in every season. Choose a bag with loose kernels rather than a solid block, which can be a sign that it thawed and refroze. A standard bag works well here; there’s no need to seek out a premium variety.
• Large eggs — Eggs set the custard as it bakes, so use large eggs for the intended balance of liquid and structure. Smaller eggs may leave the mixture softer, while extra-large eggs can make it firmer.
• Whole milk — Whole milk gives the pudding a tender, creamy texture. Its fat matters more here than choosing a specialty brand; ordinary whole milk is just right for this straightforward custard.
• All-purpose flour — This is the small amount of structure that keeps the baked pudding cohesive without making it breadlike. A regular pantry bag is fine; sift it only if it has clumped in storage.
• Unsalted butter — Butter greases the baking dish and adds richness to the custard. Unsalted butter lets the measured kosher salt provide the seasoning, and a standard grocery-store butter works well.

Mixing and Baking Corn Pudding Until the Center Sets

Butter the Dish and Combine the Dry Ingredients

Heat the oven to 350°F and grease a 2-quart baking dish with the softened butter. In a medium bowl, whisk the flour, sugar, kosher salt, and black pepper until evenly combined. Breaking up any floury clumps now makes the later mixing easier. Set the bowl aside while you prepare the custard.

Whisk a Smooth Egg-and-Milk Custard

In a second medium bowl, whisk the eggs and milk together, then whisk in the melted butter. Gradually add the flour mixture while whisking until the batter looks smooth. If you see flour collecting around the rim, scrape it into the bowl and keep whisking before moving on. A few seconds here saves you from finding dry pockets in the finished pudding.

Fold in the Corn and Bake

Fold the corn into the custard, then pour everything into the prepared dish. Bake for 50 to 60 minutes, watching for lightly golden edges and a center that looks set but still has a slight wobble. The center should reach 160°F; use an instant-read thermometer to check the middle rather than relying on color alone. The surface may be more golden around the sides than in the center.

Rest Before Serving

Let the pudding rest for 10 minutes before serving. It will continue to settle during that time, so don’t wait for the center to look completely firm in the oven. After resting, the custard should hold together on a spoon while staying tender around the kernels.

Two Useful Ways to Adapt Corn Pudding

Questions That Come Up When Baking Corn Pudding

Corn Pudding

Corn pudding is a creamy baked side dish with sweet corn, lightly golden edges, and a tender center with a slight wobble. Whisk the simple batter together, fold in thawed corn, and bake until the center reaches 160°F.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Resting 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 3 tbsp unsalted butter divided; 1 tablespoon softened and 2 tablespoons melted
• 2 tbsp all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 0.25 tsp black pepper
• 3 eggs large
• 1.5 cup whole milk
• 1 bag (16 oz) frozen corn kernels thawed and patted dry

Equipment

• 1 2-quart baking dish

Method

 

1. Heat the oven to 350°F.
2. Grease a 2-quart baking dish with 1 tablespoon softened butter.
3. In a medium bowl, whisk together the flour, sugar, salt, and pepper.
4. In a second medium bowl, whisk the eggs and milk.
5. Whisk in the 2 tablespoons melted butter.
6. Gradually whisk in the flour mixture until smooth.
7. Fold in the corn.
8. Pour the mixture into the prepared dish.
9. Bake for 50 to 60 minutes, until the edges are lightly golden, the center is set with a slight wobble, and the center reaches 160°F.
10. Let the pudding rest for 10 minutes before serving.

Notes

For the smoothest batter, gradually whisk the flour mixture into the wet ingredients. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended for the best texture. For a dairy-free variation, use plant-based butter and unsweetened plant milk.