Recipe for Corn Pudding with a Custardy Center

This recipe for corn pudding makes a soft, custardy side with sweet corn flavor and a lightly browned top. It bakes in a 9-inch square dish and yields 8 servings.

The balance of four eggs, whole milk, cream, and corn keeps the center tender but sliceable. For cooks seeking the best corn pudding recipe, this version delivers the creamy texture associated with grandma’s corn pudding without becoming runny or cakey.

Recipe for Corn Pudding: Measured Ingredients, 9-Inch Dish, 8 Servings

Use a 9-inch square baking dish, preferably one that is at least 2 inches deep. Butter the dish generously so the pudding releases cleanly after resting.

2 cups fresh or frozen corn kernels, thawed if frozen
1 cup canned cream-style corn
4 large eggs, at room temperature
1 cup whole milk
1/2 cup heavy cream
4 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 teaspoon kosher salt, or 1/2 teaspoon fine salt
1/4 teaspoon black pepper

Fresh corn gives the brightest flavor, but thawed frozen corn works well. Drain canned whole-kernel corn thoroughly if you use it in place of fresh or frozen. Excess water can make the pudding loose.

Mix Grandma’s Corn Pudding Custard: Eggs, Dairy, Then Corn

Whisk the flour, sugar, salt, and pepper in a small bowl. This distributes the flour and prevents salty or sweet pockets in the custard.
In a large bowl, whisk the eggs until blended. Add the milk, heavy cream, and melted butter. Whisk until smooth, but do not whip in lots of air.
Sprinkle the dry mixture over the egg mixture. Whisk gently until no dry streaks remain.
Fold in the cream-style corn and whole corn kernels with a spatula. Stop mixing as soon as the corn is evenly distributed.

Pour the batter into the buttered dish and smooth the surface. The mixture should look fluid, with the kernels suspended throughout. Let the filled dish sit while the oven finishes heating if the butter or eggs were still warm; it should not need a long soak.

This mixing order gives old fashioned corn pudding its distinct texture. The eggs set the custard, the dairy keeps it tender, and the small amount of flour provides enough structure for clean portions.

Bake Old-Fashioned Corn Pudding: 350°F, 45–55 Minutes; Wobbly Center

Heat the oven to 350°F. Place the dish on the center rack and bake for 45–55 minutes. Begin checking at 45 minutes because dish material, batter depth, and oven accuracy can change the timing.

The pudding is done when the edges are puffed and lightly browned. The center should jiggle gently as one piece when you nudge the dish. It should not ripple like liquid or slosh under the surface. A thin knife inserted near the center should come out with thick, moist custard attached, not wet batter.

Underbaked: The center moves independently, looks glossy and liquid, or leaves loose batter on the knife. Bake for 5 more minutes, then check again.
Properly baked: The edges are set, the top is lightly golden, and the center has a small, controlled wobble.
Overbaked: The center is completely firm in the oven, the surface is deeply browned, or the edges pull away sharply. The pudding may turn grainy as it cools.

If the top browns before the center sets, loosely cover the dish with foil and continue baking. Do not bake until the middle is rigid. Residual heat continues setting the custard after the dish leaves the oven.

Rest and Serve: 15 Minutes for Clean, Sliceable Pieces

Transfer the baked pudding to a cooling rack and let it rest for 15 minutes. This cooling time allows the custard to finish setting while keeping the corn pudding warm and tender. Cutting immediately can release liquid and produce softer portions.

After resting, cut the pudding into 8 squares and serve warm. The edges will be firmer than the center, while each piece should hold its shape on a plate. The result is grandma’s corn pudding with a browned top, creamy interior, and concentrated sweet corn flavor.