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Corn Pudding

Corn pudding baked until the edges are set and the center is softly wobbly makes a creamy, lightly sweet side dish. Whole kernel and cream-style corn combine with eggs and half-and-half for a tender, custardy texture.
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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: 247
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter divided
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 4 eggs large
  • 1 cup half-and-half
  • 0.25 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 0.5 tsp kosher salt

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 of butter.
  4. In a large bowl, whisk the eggs and half-and-half until combined.
  5. Whisk in the melted butter, flour, sugar, and salt until smooth.
  6. Stir in the drained corn and cream-style corn.
  7. Pour the mixture into the prepared dish.
  8. 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.
  9. Let the corn pudding rest for 10 minutes before serving.

Notes

For a tender, custardy center, take the pudding out when the edges are set and the center is still just slightly wobbly. Refrigerate leftovers for 3 to 4 days; freezing is possible for up to 2 months, though the texture may soften. For a dairy-free adaptation, use plant-based butter and unsweetened dairy-free creamer.