Go Back

Corn Pudding

Corn pudding bakes into a creamy, tender side with sweet corn kernels and a lightly set custard. Made with whole milk, heavy cream, and butter, it is baked until the center reaches 160°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter divided
  • 4 eggs large
  • 1.5 cup whole milk
  • 1 cup heavy cream
  • 0.25 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cup corn kernels fresh or frozen and thawed

Equipment

  • 1 9-inch square baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9-inch square baking dish with 1 tablespoon of the butter.
  3. Melt the remaining 4 tablespoons butter and let it cool slightly.
  4. In a large bowl, whisk the eggs, milk, cream, flour, sugar, salt, and pepper until smooth.
  5. Whisk in the melted butter.
  6. Fold the corn into the egg mixture and pour it into the prepared dish.
  7. Bake for 50 to 60 minutes, until the center is set and reaches 160°F.
  8. Let the pudding rest for 10 minutes before serving.

Notes

For the best texture, let the melted butter cool slightly before whisking it into the egg mixture. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the custard texture may change. For a gluten-free version, use a cup-for-cup gluten-free flour blend.