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Homestyle Corn Pudding

A savory egg custard holds plenty of sweet corn in a spoonable casserole with a lightly golden top and a tender, creamy center.

A spoonful of creamy corn pudding reveals whole kernels beneath its lightly golden casserole top.

Corn pudding sits between a side dish and a soft custard: the kernels remain whole, while eggs and dairy set around them. A small measure of flour steadies the texture without turning the dish into bread or cornmeal dressing.

Keep the kernels distinct

Use fresh kernels cut from the cob or thawed frozen corn, and pat away excess moisture before mixing. Folding gently leaves the pieces intact, so each spoonful has the sweet, juicy bite that gives this casserole its character.

Build a smooth custard

Whisk the eggs with cream, milk, butter, salt, and pepper before adding the flour. A steady whisk disperses the modest flour measure throughout the liquid, helping the bake hold together while keeping its texture soft and creamy.

Whole corn kernels are folded through a smooth egg and cream custard in a mixing bowl. — Whole corn kernels are folded through the smooth egg and cream mixture before baking.

Read the center, not just the top

The top can color before the center has fully set, so check the movement of the custard when you nudge the dish. Remove it when the edges hold and the center trembles softly; a fully firm center in the oven can become dry after resting.

Let it settle before serving

A short rest lets the loose center become spoonable while preserving the creamy texture. Bring the casserole to the table warm, and scoop down through the lightly golden top to keep the corn and custard together.

Whole golden corn kernels sit in tender custard beneath a delicately browned surface. — A lightly golden surface gives way to a soft custard filled with whole kernels.

Homestyle Corn Pudding

8 servings

75 minutes total

Ingredients

• 1 tbsp unsalted butter, softened, for the casserole
• 4 cups sweet corn kernels, fresh or thawed frozen
• 3 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 4 tbsp unsalted butter, melted and cooled slightly
• 1/4 cup all-purpose flour
• 1 1/4 tsp kosher salt
• 1/4 tsp black pepper

Method

Heat the oven
Set a rack in the center and heat the oven to 350 F. Generously butter a 2-quart casserole dish with the softened butter so the custard releases cleanly at the edges.
Look for: The casserole has a thin, even butter coating across its base and sides.
Prepare the corn
If using fresh corn, cut the kernels from the cobs and measure 4 cups; if using frozen corn, thaw it and pat away excess moisture. Keep the kernels whole so the finished pudding stays full of distinct corn pieces.
Look for: The measured kernels are loose and dry rather than clumped or watery.
Whisk the custard base
In a large bowl, whisk the eggs until blended, then whisk in the heavy cream, whole milk, melted butter, kosher salt, and black pepper until the mixture looks uniform. Let the butter cool slightly first so it does not scramble the eggs.
Look for: The eggs are fully blended and no streaks of melted butter remain.
Add the flour
Sprinkle the all-purpose flour over the custard base while whisking steadily, then continue until no dry pockets or flour lumps remain. This modest amount gives the creamy custard a tender set without making it bread-like.
Look for: The batter is smooth and lightly thickened, with no visible flour.
Fold in the kernels
Fold the sweet corn kernels into the custard with a spatula, distributing them evenly without crushing them. Pour the mixture into the buttered casserole and level the surface gently.
Look for: Corn is spread throughout the dish and remains visibly whole.
Bake until just set
Bake uncovered at 350 F until the top is lightly golden, the perimeter is set, and the center still trembles slightly when the dish is nudged, about 45 to 50 minutes. Avoid baking until the center is completely firm, since carryover heat will finish the custard.
Look for: The top is lightly golden and the center moves as one soft custard rather than sloshing.
Rest and serve
Rest the casserole for 10 minutes before spooning, allowing the custard to settle while it stays creamy. Serve warm, scooping through the golden top so each portion includes plenty of corn.
Look for: A spoonful holds softly on the plate without turning dry or rubbery.