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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.
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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: 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.