The edges puff first, and the center keeps a soft wobble even when the corn pudding is nearly ready. I watch for that every time I make this one; waiting for the middle to look completely firm is how a tender bake turns dry. This version lands between a savory custard and a soft corn casserole, with enough structure to scoop but not so much that it eats like cornbread.
The two kinds of canned corn are doing different jobs. Whole-kernel corn gives you distinct bites, while cream-style corn brings a thick, sweet base that settles around them. I whisk the eggs and half-and-half until they’re combined, then smooth in the flour before the corn goes in. The result is a simple, even mixture that bakes gently in a 9-inch square dish and comes to the table warm and softly set.
Kitchen Note
Keep the melted butter just melted, not browned. Browned butter shifts this mild corn pudding toward a nutty flavor that competes with the sweet corn.
Save this corn pudding for a cozy side dish with a soft, custardy center and plenty of sweet whole-kernel corn.
Why Corn Pudding Needs Two Different Cans of Corn
Using only whole-kernel corn leaves you with a bake that has plenty of pieces but not much creamy body. Cream-style corn solves that, but on its own it can make the pudding feel uniform and soft all the way through. The two cans give you contrast: some spoonfuls catch a tender kernel, while the thick corn base keeps the egg mixture from tasting like plain baked custard.
The flour helps the eggs and dairy set into a scoopable side rather than a loose, delicate custard. Sugar is there in a small amount to round out the corn’s natural sweetness, not to turn the dish into a dessert. That balance is why I keep the mixture simple instead of adding cheese or extra seasoning; the corn stays in front, and the center remains soft rather than dense.
There’s also a useful distinction between “set” and “firm.” The edges should hold their shape, but the middle shouldn’t be rigid when the dish leaves the oven. A slight wobble is expected, and the texture continues to settle as the pudding rests.
What Each Kind of Corn Brings to the Baking Dish
- Whole-kernel corn — Choose a can that gives you intact kernels, then drain it before mixing. There’s no need for a premium brand here; the main difference you’ll notice is how whole the kernels stay. The can’s liquid would add moisture the pudding doesn’t need.
- Cream-style corn — This provides the thick, creamy corn base, so it isn’t interchangeable with another can of regular kernels. A standard grocery-store can works well. Stir it into the egg mixture along with the drained kernels so the soft corn is distributed throughout.
- Eggs and half-and-half — These make the custard-like structure and give it a soft, rich texture. Large eggs and ordinary half-and-half are the right fit; whisk them together until uniform rather than trying to make them fluffy.
- Unsalted butter — Dividing the butter gives you what you need to coat the baking dish and what you need in the batter. Unsalted butter lets the measured kosher salt stay in control, and standard butter is fine.
- All-purpose flour, sugar, and kosher salt — Flour gives the pudding enough body to serve by the spoonful, while sugar gently balances the corn. The salt keeps the flavor from tasting flat. Measure the flour without packing it, then whisk it in until no dry pockets remain.
Mixing and Baking for a Soft, Set Center
Butter the Dish and Melt the Rest
Heat the oven to 350°F. Use 1 tablespoon of butter to grease the 9-inch square baking dish, getting into the corners as well as across the bottom. Melt the remaining 4 tablespoons and set them aside while you prepare the custard. The butter should be liquid, not browned.
Whisk a Smooth Custard Base
In a large bowl, whisk the eggs and half-and-half until they look evenly blended. Whisk in the melted butter, flour, sugar, and kosher salt until the mixture is smooth. If flour clings in small lumps, keep whisking before adding the corn; once the kernels are in, those lumps are harder to spot and break up.
Fold in Both Cans of Corn
Stir in the drained whole-kernel corn and the cream-style corn until they’re spread through the base. Use a spoon or spatula rather than beating hard, so the mixture stays cohesive without breaking up the kernels. Pour it into the buttered dish and level the surface gently.
Bake Until the Middle Still Wobbles
Bake for 50 to 60 minutes, until the edges are set and the center is just slightly wobbly. Check the center with a thermometer; it should read 160°F. If the edges look ready before the middle reaches that temperature, give the dish more time rather than judging by the perimeter alone. Rest the pudding for 10 minutes before serving.
Two Small Changes That Shift Corn Pudding’s Texture
A less-sweet version
Leave out the granulated sugar for a more savory-leaning corn pudding. The corn still brings sweetness, but the finished bake won’t have the same rounded, gently sweet edge.
A softer, more custardy spoonful
For a looser set, omit the flour. The eggs still set the bake, but the pudding will be more delicate and less easy to lift in neat portions, so serve it by the spoonful.
Storage and Reheating
- Refrigerator: Cover leftovers and refrigerate within 2 hours; they keep for 3 to 4 days. The chilled pudding firms up, then softens again when warmed.
- Freezer: It can be frozen in airtight portions for up to 2 months, but the egg-and-corn texture may turn a little watery after thawing. Thaw overnight in the refrigerator.
- Reheating: Warm individual portions in the microwave in short intervals, or cover a larger portion and warm it in the oven until heated through to 165°F. Avoid prolonged high heat, which can make the egg-set texture rubbery.
Questions That Come Up Before the First Scoop
Corn Pudding
Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Grease a 9-inch square baking dish with 1 tablespoon of the butter.
- Melt the remaining 4 tablespoons of butter.
- In a large bowl, whisk the eggs and half-and-half until combined.
- Whisk in the melted butter, flour, sugar, and salt until smooth.
- Stir in the drained corn and cream-style corn.
- Pour the mixture into the prepared dish.
- Bake for 50 to 60 minutes, until the edges are set, the center is just slightly wobbly, and a thermometer inserted in the center reads 160°F.
- Let the corn pudding rest for 10 minutes before serving.