Homestyle Corn Pudding

Sweet corn kernels sit in a savory, gently set egg custard with cream, milk, butter, and just enough flour to hold a spoonable casserole together.

75 min

8 servings

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

2-quart casserole dish · Large mixing bowl · Whisk · Flexible spatula

Keep the custard tender

Take the casserole from the oven when its center trembles gently; resting finishes the set without drying it out.

Spoon while warm

Serve directly from the casserole so each spoonful carries both custard and whole corn kernels.

01. Heat the oven to 350 F and butter the casserole base and sides so the custard releases easily.

02. Measure fresh or thawed corn kernels; pat frozen corn dry so excess water does not loosen the custard.

03. Whisk eggs, cream, milk, melted butter, salt, and pepper until evenly blended; slightly cooled butter helps protect the eggs.

04. Whisk in flour steadily until smooth, scraping the bowl so no dry pockets remain.

05. Fold in the kernels gently to keep them whole, then pour the custard into the casserole and level the top.

06. Bake uncovered at 350 F until lightly golden and softly trembling in the center; stop before the custard turns firm.

07. Rest for 10 minutes so the custard settles, then serve warm while the center remains tender and spoonable.