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Corn Pudding

Corn pudding bakes into a tender, creamy side dish with sweet whole-kernel corn and a lightly set center. A 9x13-inch baking dish gives it plenty of room to cook evenly, and the slight jiggle is a cue to take it out of the oven.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tbsp unsalted butter divided
  • 0.25 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 4 eggs large
  • 1 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. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Melt the remaining 5 tablespoons butter.
  4. Set it aside to cool slightly.
  5. In a large bowl, whisk together the flour, sugar, and salt.
  6. Whisk in the eggs and milk until smooth.
  7. Whisk in the melted butter.
  8. Fold in the drained whole-kernel corn and cream-style corn.
  9. Pour the mixture into the prepared baking dish.
  10. Bake for 45 to 55 minutes, until the center is set with a slight jiggle and reaches 160°F when checked with an instant-read thermometer.
  11. Let the corn pudding rest for 10 minutes before serving.

Notes

For the best texture, remove the pudding when the center is set but still has a slight jiggle. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free option, use a measure-for-measure gluten-free flour blend.